1 c. coarsely chopped onion
1-2 tbsp. vegetable oil or butter
1 tsp. dried oregano
1 qt. canned chicken broth
8 thin carrots, sliced crosswise
1 (10 oz.) pkg. frozen lima beans, thawed
2 c. smoked ham, diced

In a kettle saute onion in oil or butter; add oregano and cook slowly until onions are golden. Add stock and sliced carrots. Bring to a boil and simmer about 10 minutes. Add thawed lima beans and continue to cook another 10 minute, or until vegetables are tender.

Remove from heat; cool slightly and puree about 2 cups of the mixture in a blender. Return puree to mixture in kettle, add diced ham, and simmer about 10 minutes to blend flavors.