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Ingredients (serves 4)
- 3 Carrots (peeled and sliced)
- 1 Onion (peeled and chopped)
- 1 Litre Boiling Water with 1 Chicken or Vegetable Stock Cube
- 1 Small Tin (210g) of Butter Beans (drained)
- Pinch of Black Pepper
- Parsley or Coriander (chopped – optional)
Method
- Place carrots, onion and stock in a large saucepan, simmer for 30 minutes.
- Puree or mash the soup to desired consistency.
- Bring back to the boil, stirring all the time.
- Drain butter beans and add to soup.
- Season with black pepper to taste, serve garnished with chopped parsley or coriander