Lancaster bean & vegetable soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.