Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1 ea Celery stalk, chopped
4 ea Tomatoes, skinned, seeded
-- roughly chopped
1 ea Garlic clove
1/2 ea Lemon, juiced grated
1 ea Bay leaf
Salt pepper
2 tb Parsley, chopped

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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