Yield: 6 servings
|1 medium||Onion, chopped|
|2 tablespoons||Whole wheat flour|
|4 cups||Vegetable stock|
|2 mediums||Carrots, sliced|
|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.