1 Tablespoon butter
1 Cup celery, chopped
1 large onion, chopped
3 carrots, peeled and chopped
1/4 Cup chopped red or green pepper
2 Clove garlic, minced
1 16-ounce can black-eyed peas and liquid
2 16-ounce cans butter beans and liquid
2 Cup cubed ham, optional
pepper to taste
1 bay leaf, optional


In a large soup pot, melt butter and saute the celery, onion, carrots and pepper until tender. Add garlic, peas and beans and liquids, ham, pepper and bay leaf. Cook mixture on high until bubbly hot, but not long enough to burst beans - approximately 5 minutes. Reduce heat and simmer for 30-40 minutes. Remove bay leaf before serving.