Lancaster bean & vegetable soup

Yield: 6 Servings

Ingredients:

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

Instructions:

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.