Nutrition per serving may change if servings are adjusted.
4 strips bacon, chopped
1 tablespoon extra-virgin olive oil, plus more for serving
1½ cups diced onions
1 cup thinly sliced celery
2 cloves garlic, minced
6½ cups water
1 pound Yukon Gold potatoes, diced
1 teaspoon salt
½ teaspoon ground pepper
2 (16 ounce) bags frozen baby lima beans
1 cup frozen peas
¼ cup chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 teaspoons white-wine vinegar
Cook bacon in a large pot over medium heat until browned and crisp, about 5 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate.
Drain off all but 1 tablespoon bacon fat. Add oil, onions and celery and cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
Add lima beans and peas. Return to a boil over high heat and cook, uncovered, for 3 minutes. Remove from heat. Stir in tarragon, parsley and vinegar. Serve topped with bacon and a drizzle of oil, if desired.
270 calories;5 g fat(1 g sat); 9 g fiber; 45 g carbohydrates; 12 g protein; 52 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 697 IU vitamin A; 18 mg vitamin C; 116 mg calcium; 4 mg iron; 460 mg sodium; 672 mg potassium
Vitamin C (30% daily value), Iron (22% dv)