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Lancaster Bean & Vegetable Soup

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      Title: LANCASTER BEAN & VEGETABLE SOUP
 Categories: Mcdougall, Vegetarian, Soups
      Yield: 6 Servings
 
      1 md Onion, chopped
      2 tb Whole wheat flour
      4 c  Vegetable stock
      2 md Carrots, sliced
    1/4 ts Marjoram
      3 c  Brussel Sprouts, halved
      2 c  Cooked baby lima beans
      2 tb 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 crisp-tender.
  
   ** For a vegetarian main meal, serve over 3 cups of cooked brown
  rice.
 
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