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Title: Lancaster Bean and Vegetable Soup
Categories: Uk Vegetarian 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
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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