|
| Home
-> [Soups & Stews, Vegetarian] -> [Lancaster bean and vegetable soup Recipe] |
| |
| |
Lancaster bean and vegetable soup
|
| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| med | Onion, chopped | | 2
| tbsp | Whole wheat flour | | 4
| cup | Vegetable stock | | 2
| med | Carrots, sliced | | 1/4
| tsp | Marjoram | | 3
| cup | Brussel Sprouts, halved | | 2
| cup | Cooked baby lima beans | | 2
| tbsp | Parsley, minced |
|
Procedures:
| 1 | Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. | | 2 | Stir in the flour. | | 3 | Then add the stock, carrots and marjoram. | | 4 | Bring to a boil then reduce heat and simmer for 10 minutes. | | 5 | add the brussel sprouts. | | 6 | Return to a boil then simmer for another 10 mihnutes. | | 7 | Add the beans and parsley. | | 8 | Stir and coom unitl heated through before serving. | | 9 | Do not overcook; the brussels sprouts should remain crisp-tender. | | 10 | ** for a vegetarian main meal, serve over 3 cups of cooked brown rice. |
|
|
|
| |
| |
| |
|
|
|
|
|
|