Lancaster Bean & Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
2 tbsp: Whole wheat flour,
4 cup: Vegetable stock,
2 medium: Carrots, sliced
1/4 tsp: Marjoram,
3 cup: Brussel Sprouts, halved
2 cup: Cooked baby lima beans,
2 tbsp: Parsley, minced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp