Lima Bean Soup

Photo: flickr user EraPhernalia Vintage (somewhat busy)

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Yield:

12.0 servings

Added:

December 31, 2009

Creator:

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Ingredients

5 cups (or 3 cans 14 ½ each) chicken broth

2 (4cups wet/2cup dried)s can (15 each) lima beans, rinsed and drained

3 mediums Carrots, thinly sliced

2 mediums Potatoes, peeled and diced

2 smalls Sweet red peppers, chopped

2 smalls Onions, chopped

2 Ribs celery, thinly sliced

1/4 cup Butter

1 1/2 teaspoons Dried marjoram

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Dried oregano

1 cup Half and half cream

3 bacon crumbled (beef dog sliced)

Preparation

1

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. Add cream; heat through but do not boil.

2

Sprinkle with bacon just before serving.

3

Yield 10-12 servings. (3 quarts).

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