Title: Lancaster Bean and 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.

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