Name: Lima Bean Soup
Ingredients: 3 cn (14 1/2 oz. each) chicken broth; 2 cn (15 oz. each) lima beans; rinsed and drained; 3 md Carrots; thinly sliced; 2 md Potatoes; peeled and diced; 2 sm Sweet red peppers; chopped; 2 sm Onions; chopped; 2 Ribs celery; thinly sliced; 1/4 c Butter or margarine; 1 1/2 ts Dried marjoram; 1/2 ts Salt; 1/2 ts Pepper; 1/2 ts Dried oregano; 1 c Half and half cream; 3 Strips bacon; cooked and crumbled

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch	All newly t, Soups & ste	10	Servings

INGREDIENTS

3	cn	(14 1/2 oz. each) chicken broth
2	cn	(15 oz. each) lima beans; rinsed and drained
3	md	Carrots; thinly sliced
2	md	Potatoes; peeled and diced
2	sm	Sweet red peppers; chopped
2	sm	Onions; chopped
2		Ribs celery; thinly sliced
1/4	c	Butter or margarine
1 1/2	ts	Dried marjoram
1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Dried oregano
1	c	Half and half cream
3		Strips bacon; cooked and crumbled

INSTRUCTIONS

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.
Sprinkle with bacon just before serving. Yield 10-12 servings. (3 quarts).
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997

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