by Gen Kidwell
In a large sauce pan with a lid put:
½ lb of carrots peeled and cut into slices
1 cup of chopped onion
1 cup of chopped celery
4 dried bay leaves (be sure to take out after cooked!!)
Put 2 cans of chicken broth in the pot and:
1 can of regular Ro-Tel tomatoes
Cook for about 20 minutes then add:
4 cups of cooked baby butter beans and ham.
I had some left over beans and ham and I used it in the soup.
You can use 2 cans of butter beans mashed a little with 2 cans of Hormel Ham. Those little flat cans.
Add a little more water and simmer for about an hour checking the pot to see if it needs more liquid.
You want it soupy. This was a great soup and we really enjoyed it with of course cornbread!!