Ham and Lima Bean Soup

2 tb Butter

12 oz Red-skinned potatoes*

1 c Chopped onion

1 c Mixture of green and red pep

28 oz Chicken broth

2 c Ilk

10 oz Frozen Fordhook lima beans

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**