| 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
A Message from our Provider:
“You’re never too old for God”