4 strips of bacon
3 medium carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
3 cans (14.5 oz) chicken broth
4 cups lima beans
2 medium potatoes, peeled and diced
1 cup half-and-half
Slice bacon into small pieces. Add to a soup pot over medium heat, stirring until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the fat in the pot.
Add carrots, celery, onion, pepper, salt, pepper, and oregano to pot. Cook over medium heat for 5 minutes.
Pour in chicken broth and lima beans, along with potatoes. Bring to a boil. Reduce heat and simmer covered for 25 minutes, or until vegetables are tender.
Add half-and-half. Heat through, but do not boil. Stir frequently.
Sprinkle with bacon right before serving.
Recipe from the Delaware Department of Agriculture