1 medium onion, chopped
2 tbsp whole wheat flour
4 cup vegetable stock
2 medium carrots, sliced
1/4 tsp marjoram
3 cup brussel sprouts, halved
2 cup cooked baby lima beans
2 tbsp parsley, minced
A Recipe for
Lancaster Bean & Vegetable Soup
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This Recipe for Lancaster Bean & Vegetable Soup is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Lancaster Bean & Vegetable Soup from the recipe cookbook of Recipes-to-go (Bean)
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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.
Serves: 6
Lancaster Bean & Vegetable Soup Recipe brought to you by Recipes To-Go