Here are 2 of our favorites, links have a pic and a printable option
Lima Bean Soup
3 cans (14 1/2 oz each) chicken broth
2 cans (15 oz 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 or margarine
1 1/2 tsp dried marjoram
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled
In a Dutch oven or soup kettle, combine the first twelve ingredients; bring to boil over medium heat.
Reduce heat; cover and simmer for 25-35 minutes or until the vegetables are tender.
Add cream; heat through but do not boil.
Sprinkle with bacon just before serving.
Sausage and White Bean Soup
1 can (14.5 fl. oz.) chicken broth
1/4 cup (1/2 stick) butter or margarine
1/2 c. onion, chopped
2 garlic cloves, finely chopped
1/4 c. all-purpose flour
1 can (12 fl. oz.) evaporated milk
3/4 lb. mild Italian sausage, casings removed, cooked, drained and crumbled
1 can (15.5 oz.) cannellini (white kidney) beans, undrained
salt and pepper
Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
