Instructions: 1. In a heavy stockpot over medium-high heat, saute onion and carrots in butter for 5 minutes. Add garlic powder, salt substitute, and lemon juice.

Cook until onions are soft (about 5 minutes). Add turkey ham, lima beans, marjoram, parsley, and water.

2. Bring soup to a boil, then lower heat to simmer and cook for 20 minutes, covered, stirring occasionally. Serve hot, garnished with croutons (if desired).

Makes 8 cups.

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