Lima Bean Soup

In a soup kettle, combine the first 12 ingredients; bring to a boil over medium heat.

• 3 cans (14½ oz each) chicken broth
  
• 2 cans (15 oz each) lima beans, rinsed and drained
  
• 3 medium carrots, thinly sliced
  
• 2 medium potatoes, peeled and diced
  
• 2 small sweet red peppers, chopped
  
• 2 small onions, chopped
  
• 2 celery ribs, thinly sliced
  
• ¼ cup butter
  
• 1½ tsp dried marjoram
  
• ½ tsp salt
  
• ½ tsp pepper
  
• ½ tsp dried oregano
  
• 1 cup half-and-half cream
  
• 3 bacon strips, cooked and crumbled
  

1. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
   
2. Add cream; heat through but do not boil.
   
3. Sprinkle with bacon just before serving.

Yield: 4 servings