| 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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