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      Title: Lima Bean Soup
 Categories: Soups, Beans, Vegetables, Poultry, Dairy
      Yield: 10 Servings

 43 1/2 oz Chicken broth (3 cans)
     30 oz Lima beans (2 cans); 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 Salt
    1/2 ts 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 to 35 minutes or until vegetables are tender.

  Add cream; heat through but do not boil. Sprinkle with bacon just
  before serving.

  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.

  Recipe by Kathleen Olsack, North Cape May, NJ

  Recipe FROM: Taste of Home, Feb/Mar 1997
  Recipe FROM: http://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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