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Lima Bean Soup

 Lima Bean Soup
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
10-12 ServingsPrep: 10 min. Cook: 30 min.

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. Yield: 10-12 servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 110 calories,

2 of 2

Lima Bean Soup (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 22 mg cholesterol, 431 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.