| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Mcdougall, Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | T | Whole wheat flour |
| 4 | c | Vegetable stock |
| 2 | Carrots, sliced | |
| 1/4 | t | Marjoram |
| 3 | c | Brussel Sprouts, halved |
| 2 | c | Cooked baby lima beans |
| 2 | T | 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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