2 tbsp. butter, unsalted
12 oz. red skinned potatoes, scrubbed and cut in 1/4 inch pieces (2 c.)
1 c. frozen chopped onion
1 c. frozen chopped mixed green and red bell peppers
2 (about 14 oz.) cans chicken broth
2 c. milk
1 (1 3/4 oz., 2 1/4 c.) envelope white sauce mix
1 (10 oz.) box frozen lima beans
8 oz. (about 1 3/4 c.) fully cooked smoked ham, cut in 1/2 inch pieces

Melt butter in a 5-quart pot over medium high heat. Add potatoes, onion and peppers. Cook about 8 minutes until onion and peppers are tender. Stir in remaining ingredients except ham; bring to a boil. Reduce heat to medium. Add ham and simmer 10 to 15 minutes until hot and lima beans are tender. Makes 8 cups.