2 tbsp butter
2 cups smoked, cooked ham, coarsely diced
1 large leek, halved vertically and sliced
2-3 small carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme leaves
1 bay leaf
2 mirliton, peeled, seeded and coarsely diced
2 cups fresh borlotti beans
1 tsp salt
1/2 tsp black pepper
Water to cover
6 cups of water
Melt the butter in a large stock pot, add the ham and saute for 2-3 minutes. Add the leek, carrots and celery, continuing to saute until the leek is wilted and soft. Mix in the thyme, bay leaf, mirliton, beans, salt and pepper, then put water in to cover and add an additional 6 cups of water to that.
Bring the soup to a boil, then simmer for 45 minutes to 1 hour.