LANCASTER BEAN & VEGETABLE SOUP

      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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