Lancaster Bean And Vegetable Soup Recipe
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.)
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