Side Pannel
Lancaster Bean and Vegetable Soup
Lancaster Bean and Vegetable Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups
Ingredients List
- 1 md Onion, chopped
- 2 tb Whole wheat flour
- 4 c Vegetable stock
- 2 md Carrots, sliced
- 1/4 ts Marjoram
- 3 c Brussel Sprouts, halved
- 2 c Cooked baby lima beans
- 2 tb 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.
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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