Lima Bean Soup
“A yearly Lima Bean Festival in nearby West Cape May honours the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago.” —Kathleen Olsack, North Cape May, New Jersey
| Servings | Prep Time | Cook Time |
| 12servings (3 quarts) | 10minutes | 30minutes |
| Servings | Prep Time |
| 12servings (3 quarts) | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- 3 cans chicken broth 14-1/2 oz. each
- 2 cans lima beans 15-1/4 oz. each, 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
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
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.
Recipe Notes
Nutrition Facts
1 cup: 110 calories, 7g fat (4g saturated fat), 22mg cholesterol, 431mg sodium, 9g carbohydrate (3g sugars, 2g fibre), 3g protein.
