Lancaster Bean & Vegetable Soup Recipe

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Lancaster Bean & Vegetable Soup Ingredients

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

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This Recipe for Lancaster Bean & Vegetable Soup is one of thousands in the Recipes-to-go Bean Cookbook.

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.
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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

This is a recipe for Lancaster Bean & Vegetable Soup from the recipe cookbook of Recipes-to-go (Bean)

Worries go down better with soup.
Jewish Proverb

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, "Garfield"

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Richard Braunstein

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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.
William Ralph Inge

Lancaster Bean & Vegetable Soup

A gourmet who thinks of calories is like a tart who looks at her watch.
James Beard

Lancaster Bean & Vegetable Soup 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.

Serves: 6

Lancaster Bean & Vegetable Soup Recipe brought to you by Recipes To-Go

Lancaster Bean & Vegetable Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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