Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion, chopped |
| 2 tablespoons | Whole wheat flour |
| 4 cups | Vegetable stock |
| 2 mediums | Carrots, sliced |
| ¼ teaspoon | Marjoram |
| 3 cups | Brussel Sprouts, halved |
| 2 cups | Cooked baby lima beans |
| 2 tablespoons | Parsley, minced |
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.
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.
** For a vegetarian main meal, serve over 3 cups of cooked brown rice.