Saturday, September 12, 2015

#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

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