Yield: 6 servings
[edit] Ingredients
1 |
medium Onion, chopped |
2 |
tablespoons Whole wheat flour |
4 |
cups Vegetable stock |
2 |
medium Carrots, sliced |
¼ |
teaspoon Marjoram |
3 |
cups Brussel Sprouts, halved |
2 |
cups Cooked baby lima beans |
2 |
tablespoons Parsley, minced |
[edit] Preparation
Step 1 |
Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. |
Step 2 |
Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. |
Step 3 |
** For a vegetarian main meal, serve over 3 cups of cooked brown rice. |
[edit] About Lancaster Bean and Vegetable Soup
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