This Lancaster Bean & Vegetable Soup is a wholesome, plant-based comfort food that warms the soul. Featuring tender baby lima beans and crisp-tender brussels sprouts, this dish balances earthy vegetable flavors with the subtle herbal notes of marjoram and fresh parsley. The base is built by sautéing onions and thickening slightly with whole wheat flour, creating a rich, satisfying texture without heavy creams. ItâÂÂs an excellent choice for chilly evenings, lunchbox packing, or a light yet filling dinner. Simple to prepare with pantry staples, this soup highlights the natural sweetness of carrots and the hearty nature of beans, making it a nutritious and delicious option for vegetarians and vegans alike.
Lancaster Bean & Vegetable Soup
Description
This Lancaster Bean & Vegetable Soup is a wholesome, plant-based comfort food that warms the soul. Featuring tender baby lima beans and crisp-tender brussels sprouts, this dish balances earthy vegetable flavors with the subtle herbal notes of marjoram and fresh parsley. The base is built by saut&# 195;©ing onions and thickening slightly with whole wheat flour, creating a rich, satisfying texture without heavy creams. ItâÂÂs an excellent choice for chilly evenings, lunchbox packing, or a light yet filling dinner. Simple to prepare with pantry staples, this soup highlights the natural sweetness of carrots and the hearty nature of beans, making it a nutritious and delicious option for vegetarians and vegans alike.Ingredients
Directions
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Place the chopped onion in a large heavy-bottomed saucepan and sauté in a small amount of water or oil until lightly browned, stirring often.
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Stir in the whole wheat flour and cook for 1 minute to eliminate the raw flour taste.
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Gradually add the vegetable stock, sliced carrots, and marjoram, stirring constantly to prevent lumps.
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Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until carrots begin to soften.
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Add the halved brussels sprouts to the pot.
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Return to a boil, then reduce heat and simmer for another 10 minutes until brussels sprouts are crisp-tender.
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Stir in the cooked baby lima beans and minced parsley.
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Heat through for 2-3 minutes, ensuring the soup is hot but not boiling vigorously, then serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2292.2kcal
- % Daily Value *
- Total Fat 241.1g371%
- Saturated Fat 36.2g181%
- Cholesterol 0.0mg0%
- Sodium 88.2mg4%
- Total Carbohydrate 37.3g13%
- Dietary Fiber 13.0g52%
- Sugars 11.4g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the brussels sprouts; they should remain crisp-tender to maintain texture and nutritional value.
For a more substantial vegetarian main meal, serve this soup over 3 cups of cooked brown rice or with crusty bread.
You can substitute the whole wheat flour with a roux made from vegetable oil and flour if you prefer a richer flavor, though sautéing in water keeps it lighter.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon cooling; add a splash of water or stock when reheating.
