Lima Bean Soup
By: Tina Weeks
Published: Thursday, December 31, 2009 - 10:57pm

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).