Quick Butter-Bean Soup

 

 

1
carrot, peeled and diced
1
medium onion, diced
2
tablespoons vegetable oil
1/2
pound ham, ground or minced
2
16-ounce cans butter beans or lima beans
4
cups water
Salt and pepper to taste

 

 

Combine carrot, all but about 1/4 cup onion and vegetable oil in a large, heavy saucepan over high heat.  Cook, stirring often, for 3 to 5 minutes.  Vegetables should be soft and turning golden.  If they begin to darken, reduce the heat.  Add ham and cook 2 minutes more, stirring occasionally.  Add beans and water.  Bring to a boil, season with salt, if necessary, and lots of pepper.  Reduce heat and simmer 10 minutes or more.  The longer it cooks, the better it will taste.  Serve sprinkled with remaining raw onion. 

 

Serves 4.