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**