Serves: 8
Total Calories: 147

* See note below.
3 slices bacon
Butter or margarine (optional)
2/3 cup carrot thinly sliced
2/3 cup onion chopped
1/4 cup celery sliced
1 (15-ounce) can kidney beans drained
1 (15-ounce) can northern beans drained and liquid reserved
1 (8 1/2-ounce) can lima beans drained
1 1/2 teaspoons chicken bouillon
1 teaspoon parsley dried
1/2 teaspoon thyme dried, crushed
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 bay leaf small

* Cooking Time: 18 to 20 minutes Power: 100% (700 watts) 50% (350 watts) Place bacon in a deep 2-quart round microwavable dish. Cover with waxed paper. Microwave at 100% power (700 watts) for 3 to 4 minutes or until browned, stirring after 2 minutes. Remove bacon with a slotted spoon set aside. Discard all but 2 tablespoons of the drippings (if not enough drippings, add butter).

Stir carrots, onion and celery into drippings in microwavable dish, then push to outer edge of dish. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power for 7 to 8 minutes or until vegetables are wilted and almost tender, stirring every 3 minutes.

Stir in kidney beans. Great Northern beans with 1/3 cup liquid, lima beans, chicken bouillon granules, parsley, thyme, garlic powder and pepper. Push bay leaf into center of mixture. Re-cover and vent. Microwave at 100% power for 3 minutes or until mixture boils. Stir. Re-cover and vent. Reduce power and microwave at 50% power (350 watts) for 5 minutes or until very hot, stirring after 3 minutes.

Remove bay leaf. Stir mixture sprinkle with reserved bacon and serve.

Nutritional Facts:

Serves: 8
Total Calories: 147
Calories from Fat: 14

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