Recipe - Lancaster Bean And Vegetable Soup

1 md Onion, chopped
2 tablespoon Whole wheat flour
4 cup Vegetable stock
2 md Carrots, cut or sliced up
One fourth teaspoon Marjoram
3 cup Brussel Sprouts, halved
2 cup Cooked baby lima beans
2 tablespoon Parsley, minced

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
crisptender.

** For a vegetarian main meal, serve over 3 cups of cooked brown rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini