Name: Lima Bean Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 3 cans (14-1/2 ounces each) chicken broth -; 2 cans (15-1/4 ounces 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 -; 1/4 cup butter -; 1-1/2 teaspoons dried marjoram -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/2 teaspoon dried oregano -; 1 cup half-and-half cream -; 3 bacon strips, cooked and crumbled -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lima Bean Soup

1. 3 cans (14-1/2 ounces each) chicken broth -

2. 2 cans (15-1/4 ounces each) lima beans, rinsed and drained -

3. 3 medium carrots, thinly sliced -

4. 2 medium potatoes, peeled and diced -

5. 2 small sweet red peppers, chopped -

6. 2 small onions, chopped -

7. 2 celery ribs, thinly sliced -

8. 1/4 cup butter -

9. 1-1/2 teaspoons dried marjoram -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon pepper -

12. 1/2 teaspoon dried oregano -

13. 1 cup half-and-half cream -

14. 3 bacon strips, cooked and crumbled -

How to cook deliciously - Lima Bean Soup

1. Stage

Peel and dice the potatoes, thinly slice the carrots and celery, and chop the peppers and onions.

2. Stage

In a Dutch oven or soup kettle, combine all the ingredients except the half-and-half and bacon, and bring to a boil over medium heat. Reduce the heat, cover and simmer for 25 to 35 minutes or until the vegetables are tender.

3. Stage

Finally, add the cream and heat through, but don't boil. Sprinkle the soup with bacon just before serving.