1 package baby lima beans
1/2 package bacon
5 carrots, chopped
1 small yellow onion, diced
2 celery stalks (diced)
1/2 package frozen corn (optional)
4 potatoes, peeled and cubed (optional)
2 TB olive oil
4 cups water
6 cups chicken broth
2 bay leaves
salt and pepper
Soak beans in water overnight. Wash beans, set aside. Add water, broth and seasonings to large soup pot. Bring to boil.
Meanwhile, cook bacon, drain and crumble. Add to soup pot.
Saute onions in olive oil. I use the bacon pan but drain all the grease. This adds a bit of flavor from the drippings in bottom of pan. When onions and celery are translucent, add beans and saute an additional 3 minutes. Add beans, celery and onions to soup pot.
Simmer 1 1/2 hours. Add potatoes and carrots, cook an additional 1/2 hour or until potatoes and carrots are tender. Add corn about 10 minutes before soup is ready to be served. My photo doesn't show the corn or potatoes but when we made it again, it was so yummy with these added :) A corn chowder with a twist and no cream.
Serve with cornbread and honey butter. YUM!