Ingredients

2 (16 oz.) bag frozen butter beans
1 cup carrots (slices)
1 large onion, chopped
1 stalk celery s sliced
5 cups chicken stock
1 cup milk (warmed)
Salt and pepper to taste
1 pound smoked ham, diced

Directions

In a large soup pot sauté onion, carrots, celery salt and pepper until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered.  While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside.  After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.

Recipe Courtesy of Paula Deen