Tuesday, April 6, 2010

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