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Title: Lima Bean Soup
Categories: Soups, Beans, Vegetables, Poultry, Dairy
Yield: 11 Servings

43 1/2 oz (3 cans) chicken broth
30 oz (2 cans) lima beans; rinsed,
- drained
3 md Carrots; thin sliced
2 md Potatoes; peeled, diced
2 sm Sweet red peppers, chopped
2 sm Onions; chopped
2 Celery ribs; thin sliced
1/4 c Butter
1 1/2 ts Dried marjoram
1/2 ts (ea) salt & pepper
1/2 ts Dried oregano
1 c Half & half
3 sl Thick-cut bacon; cooked,
- crumbled

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).

Each fall there's a Lima Bean Festival in nearby West Cape
May to honor the many growers there and showcase different
recipes using their crop. This comforting chowder was a
festival recipe contest winner several years ago.

Kathleen Olsack, North Cape May, New Jersey

Originally published as Lima Bean Soup in Taste of Home
February/March 1997

From: http://www.tasteofhome.com

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