I’m always on the lookout for meatless dishes that are easy yet tasty that I can serve my family, hopefully without them missing meat in the dish. I had a package of dried lima beans in my pantry that I needed to do something with, so I went searching for a recipe I thought my family would enjoy. You can crumble some cooked bacon over top when serving if you prefer, but it’s perfectly delicious without it.

I found a lima bean soup recipe through Pinterest, and it linked to the Taste of Home website. Once I saw that, I knew as a subscriber to Taste of Home magazine that the recipe would be good. although I did make a few modifications. While this is delicious as is, it would be equally good adding cooked cubed chicken or some diced ham to the soup if you prefer to have a little meat in your soup.

Slow Cooker Lima Bean Soup

2 boxes (32 ounces each) chicken stock

1 pound dried lima beans (soaked overnight)

3 medium carrots, thinly diced

1 small onion, finely diced

3 potatoes, peeled and diced

2 celery ribs, finely diced

1/4 cup butter

1 1/2 teaspoons dried marjoram

1 teaspoon herbs de Provence

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup half-and-half cream

3 bacon strips, cooked and crumbled (optional if going meatless)

In a slow cooker, combine all ingredients except for the half-and-half and the cooked bacon. Cook on high for 6 to 8 hours, or until the lima beans are tender.

Just before you’re ready to serve, add the half-and-half to the soup. Stir to combine, and let heat through. Sprinkle each serving with the cooked and crumbled bacon.

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