In a large Dutch oven, combine chicken broth, lima beans, diced carrots, diced potatoes, chopped red peppers, chopped onions, and sliced celery. Add butter, dried marjoram, and season with salt and pepper.

Place the Dutch oven over medium heat and bring the mixture to a boil, stirring occasionally.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25 to 35 minutes until the vegetables are tender.

After the vegetables are tender, carefully stir in half-and-half cream and heat through for about 5 minutes.

Sprinkle crumbled bacon over the top just before serving.