Navy Bean and Ham Soup
In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.
Sauté the vegetables over medium-high heat for several minutes then add diced ham. Cook until ham becomes fragrant then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.
Simmer on medium-low for 1 hour until beans are soft.
Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste then stir into the soup and continue to cook until it thickens.