- 3 slices bacon
- 4 cups frozen lima beans
- 1 (15 ounce) can butter beans, undrained
- 2 potatoes, diced
- 2 stalks celery, chopped
- 2 small onions, chopped
- 3 carrots, sliced
- 1/4 cup butter
- 1/2 tablespoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 (14 ounce) cans chicken broth
Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
Cover slow cooker, and cook soup 7 hours on Low.