Butter Bean and Ham Chowder

Hot, hearty, and filling! Serve this chowder with French bread, a wedge of farmhouse Cheddar, and a bowl of pears and red grapes. Pour glasses of Beaujolais to sip alongside.

1 tablespoon butter or margarine
12 ounces baked ham, cut into bite-size pieces
12 green onions, thinly sliced
3 large carrots (about 12 oz. total), chopped
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
2 cups milk
1/2 cup water
2 cans (about 15 oz. each) butter beans or cannellini (white kidney beans), rinsed and drained
1 package (about 10 oz.) frozen tiny peas
1/2 teaspoon pepper
1/4 cup coarsely chopped parsley

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1. Melt butter in 5 to 6 quart pan over medium high heat. Add ham and onions; then cook, stirring often, until onions are soft (4 to 5 minutes).

2. Stir in carrots and cook for 2 more minutes. Add broth, milk, and water; bring to a boil.

3. Reduce heat to medium low and add beans, peas, and pepper. Cook, uncovered, stirring occasionally, until soup is bubbly (5 to 7 minutes). Sprinkle with parsley.
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makes 6 servings (about 12 cups).