Lima Bean Soup

• 5 cups fresh or frozen lima beans
• 3 slices bacon, cooked and crumbled into bits
• 2 medium potatoes, diced
• 3 carrots, sliced
• 2 ribs celery, chopped
• 2 small red peppers, chopped
• 2 small onions, chopped
• 3 1/2 cups chicken broth
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons dried sweet marjoram
• 1 cup light cream

1. In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream.
2. Cook on low heat for 7 hours or until done.
3. Cool slightly.
4. Add the cream.
5. Stir and serve.

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

Taken from cooking.nytimes.com/recipes/6291 (may not work)