Lima Bean Soup
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 12 servings (3 quarts)
A yearly Lima Bean Festival in nearby West Cape May honors 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
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
-
1.
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.
-
2.
Add cream; heat through but do not boil. Sprinkle with bacon just before serving.
Nutrition Facts
1 cup: 110 calories, 7g fat (4g saturated fat), 22mg cholesterol, 431mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC