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Ingredients Jump to Instructions ↓

  1. 8 oz Butter beans, soaked

  2. 2 pt Stock

  3. 1 lg Onion, chopped

  4. 1 lg Carrot, chopped

  5. 1 ea Celery stalk, chopped

  6. 4 ea Tomatoes, skinned, seeded &

  7. -- roughly chopped 1 ea Garlic clove

  8. 1/2 ea Lemon, juiced & grated

  9. 1 ea Bay leaf

  10. Salt & pepper 2 tb Parsley, chopped

Instructions Jump to Ingredients ↑

  1. Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.

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