Categories: Soups/stews, Meats 
      Yield: 1 servings 
  
      2 tb Butter                             28 oz Chicken broth 
     12 oz Red-skinned potatoes*               2 c  Ilk 
      1 c  Chopped onion                      10 oz Frozen Fordhook lima beans 
      1 c  Mixture of green and red pep        8 oz Cooked smoked ham; cut up pi 
  
  * Scrubbed and cut into 1/4 inch pieces. Melt butter in 5 qt pot over 
  medium-high heat.  Add potatoes, onion and peppers. Cook about 8 minutes 
  until onion and peppers are tender. Stir in remaining ingredients, except 
  ham; bring to boil.  Reduce heat to medium. Add ham and simmer 10 to 15 
  minutes until hot and lima beans are tender. 
   **SuSan/San Diego**