2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter.
Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.
Tags for this recipe :butter bean soup, butter beans, carrot, onion, pepper and salt, Soup Recipes, vegetables Vegetarian RecipesTags: Vegetarian Recipes, Soup Recipes
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