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Name: Lancaster Bean and Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 c Brussel Sprouts, halved; 1 md Onion chopped; 2 md Carrots, sliced; 4 c Vegetable stock; 2 tb Whole wheat flour; 2 c Cooked baby lima beans; 2 tb Parsley, minced; 1/4 ts Marjoram

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INGREDIENTS

3 c Brussel Sprouts, halved
1 md Onion ; chopped
2 md Carrots, sliced
4 c Vegetable stock
2 tb Whole wheat flour
2 c Cooked baby lima beans
2 tb Parsley, minced
1/4 ts Marjoram

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (178g)
Recipe Makes: 6 Servings

Calories: 24
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 627.5mg		22 %
Potassium 36.9mg		1 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 4.9g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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