Title: Lancaster Bean & Vegetable Soup
Categories: Vegetable Soup
Yield: 6 Servings

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

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

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