Lima Bean Soup with Parmesan Bacon Crisp

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes.

3. 3

   Add the carrot and celery and cook another 5 minutes.

4. 4

   While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes.

5. 5

   Drain lima beans and add to the pot with the sliced apple.

6. 6

   Pour in the chicken broth.

7. 7

   Lower heat and simmer an additional 5 minutes.

8. 8

   Then puree with a hand blender.

9. 9

   Season with salt and pepper, to taste.

10. 10

    For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray.

11. 11

    Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long.

12. 12

    Sprinkle with bacon.

13. 13

    Bake for about 7 to 10 minutes or until golden and crisp.

14. 14

    Remove from oven and let cool.

15. 15

    Peel crisp from foil and serve with soup.

16. 16

    Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing.

17. 17

    Also a dollop of sour cream adds a creamy finish to this healthy soup.

18. 18

    This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.

19. 19

    Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.