In a large sauce pan, saute onions and carrots in butter (or oil) until soft. Onion should be transparent.

Add your choice of chicken broth or water (about 4 quarts, though you can use more or less, depending on how soupy you like), bring to a gentle boil.

Add uncooked ham and bring to a simmer.

In a separate bowl, drain and mash one can of beans. Drain the other can but leave them whole.

Add beans, bay leaf and white pepper.

Return to light boil for about 20 minutes, stirring occasionally.

Remove bay leaf and serve with salad or bread.