- ½ lb dried butter beans
- 1 large onion
- 2 sticks of celery
- 1 large carrot
- 1 small lemon
- 2 bay leaves
- 1 to 1½ pints vegetable stock
- Salt and pepper
- Soak the butter beans in 1 pint of water, preferably overnight.
- Drain and reserve the water.
- Put the beans into a large saucepan. Peel and chop the onion and add to the beans. Chop the celery and peel (if necessary) the carrot and slice and add to the pan. Cut the lemon in half and grate the rind off one half and then squeeze both parts into the pan.
- Add 1 to 1½ pints of sock to the soaking liquid and make up to 2 pints. Pour over the beans and vegetables, season with salt and pepper, and put the bay leaves on the top.
- Cover the pan and bring to the boil and then reduce the heat and simmer gently for about 2 hours or until the beans are tender.
- Either pour into a blender/liquidiser and blend or push through a sieve.
- Return the soup to the pan and re-heat. Adjust seasoning and add more stock if too thick.
Serves 4 – Hearty and filling, especially if accompanied by some crusty bread.