Lima bean soup

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

Directions

• 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.