Lima Bean Soup

• 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

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.

chicken broth, beans, carrots, potatoes, sweet red peppers, onions, celery, butter, marjoram, salt, pepper, oregano, cream, bacon

Taken from www.tasteofhome.com/recipes/lima-bean-soup/ (may not work)