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Set a large 6-8 quart soup pot over medium heat. Add the butter to the pot. Then add the onions, peppers, and celery. Sauté the veggies for 5 minutes.
Stir in the chopped carrots, cabbage, potatoes, ham, and half of the chopped dill to the pot. Pour in the water. Add 1 teaspoon of salt and ½ teaspoon of pepper to the pot.
Partially cover the pot and bring to a boil. Stir the soup, then partially cover again, lower the heat, and allow the soup to simmer for 45 to 55 minutes, stirring occasionally.
Once the carrots and potatoes are tender, and the soup has cooked down to thicken, it's ready to serve. If you would like a thicker soup base, scoop out a small portion of broth, stir in 1- 2 tablespoons of cornstarch, and stir the cornstarch slurry back into the bubbling broth.
Add the remaining chopped dill to the soup pot. Stir well, then taste. Add additional salt and pepper if needed.