Ham Bean and Potato Soup

3/4 4 pound fully cooked ham, cubed

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cups chicken broth

2 cups water

1 cup diced peeled potatoes

3/4 cup diced carrots

3/4 cup diced celery

1/4 teaspoon pepper

1/2 cup frozen peas

2 tablespoons minced fresh parsley

In a large saucepan, sauté the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.