Lancaster bean and vegetable soup

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.

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