1. In a heavy stockpot over medium-high heat, saute onion and carrots in
butter for 5 minutes. Add garlic powder, salt substitute, and lemon juice.
Cook until onions are soft (about 5 minutes). Add turkey ham, lima beans,
marjoram, parsley, and water.
2. Bring soup to a boil, then lower heat to simmer and cook for 20 minutes,
covered, stirring occasionally. Serve hot, garnished with croutons (if
desired).
Makes 8 cups.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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