| 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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