Quick, Easy -N- Fast Quick Butter-Bean Soup Recipe

1 carrot, peeled and diced
1 medium onion, diced
2 T. vegetable oil
1/2 lb. ham, ground or minced
2 1-lb. cans butter beans or lima beans
4 C. 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 softened and turning golden; if they begin to darken, reduce the heat.

Add ham and cook 2 minutes more, stirring occasionally. Add canned beans and 4 cups water. Bring to a boil, season with salt if necessary and lots of pepper (freshly ground if possible).

Reduce heat and simmer 10 minutes or more -- the longer it cooks, the better it will taste. Serve sprinkled with raw onion and homemade or mix-made corn bread.

Serves 4.

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