Crock Pot Lima Bean Soup

Crock Pot
Lima Bean Soup
6 servings @ 8 each
Cornbread Muffins
1 muffin @ 3 each
Sliced Strawberries
½ cup @ 0 each
12 oz dried baby lima beans
1 onion, diced
1 ½ c diced carrots
2 c diced red potatoes
14 oz smoked turkey sausage, thin sliced
3 c FF beef broth
(1 t minced garlic, 1 t salt, ¼ t pepper,
1 t dried oregano, 3 c water, 1 bay leaf)
1 bag Betty Crocker cornbread & muffin mix
3 c sliced strawberries
Soak beans overnight; drain & rinse again.
Combine all ingredients in crock pot. Cook on
low for 8 – 9 hours. Remove bay leaf. Use a
potato masher; mash some of the beans &
potatoes. Stir well. Divide into 6 servings.
Bake cornbread as directed. Makes 6
muffins.
Serve strawberries on the side.