Name: Lancaster Bean and Vegetable Soup
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, minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Mcdougall, Vegetarian, Soups	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, minced

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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