Ingredients
3 cans (14-1/2 ounces each) chicken broth2 cans (15-1/4 ounces each) lima beans, rinsed and drained3 medium carrots, thinly sliced2 medium potatoes, peeled and diced2 small sweet red peppers, chopped2 small onions, chopped2 celery ribs, thinly sliced1/4 cup butter1-1/2 teaspoons dried marjoram1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried oregano1 cup half-and-half cream3 bacon strips, cooked and crumbled
Preparation
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.
