Lancaster Bean And Vegetable Soup Recipe
Time to pamper your palate with this Lancaster Bean And Vegetable Soup recipe. Lancaster Bean And Vegetable Soup goes perfectly as Appetizer. If you have a lot of Vegetable on hand then Lancaster Bean And Vegetable Soup is the recipe you should opt for. Trust me, once you taste this Lancaster Bean And Vegetable Soup you are bound to prepare it again!
Ingredients
1 medium-size onion, chopped
1 tablespoon safflower oil
2 tablespoons whole wheat flour
4 cups Vegetable Stock or Chicken Stock
2 medium-size carrots, sliced
1/4 teaspoon marjoram
3 cups halved brussels sprouts
2 cups cooked dried baby lima beans
2 tablespoons minced fresh parsley
Directions
Place the onions and oil in a large heavy-bottom saucepan and cook the onions until lightly browned, stirring often.
Stir in the flour.
Add the stock, carrots, and marjoram.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the brussels sprouts.
Return to a boil, then simmer for another 10 minutes.
Add the beans and parsley.
Stir and cook until heated through before serving.
(Do not overcook; the brussels sprouts should remain crisp-tender.)
Stir in the flour.
Add the stock, carrots, and marjoram.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the brussels sprouts.
Return to a boil, then simmer for another 10 minutes.
Add the beans and parsley.
Stir and cook until heated through before serving.
(Do not overcook; the brussels sprouts should remain crisp-tender.)
