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Title: Lancaster Bean and Vegetable Soup
Categories: Uk Vegetarian Soup
Yield: 6 Servings

1mdOnion, chopped
2tbWhole wheat flour
4cVegetable stock
2mdCarrots, sliced
1/4tsMarjoram
3cBrussel Sprouts, halved
2cCooked baby lima beans
2tbParsley, 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.

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 12, 1993 by C.WILLIAMS [CHIEF]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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