Butter Bean and Tomato Soup

Ingredients
8 ozs 225 g butter beans
11/2 pts 900 mls vegetable stock
1 bay leaf
2 onions, chopped
1 ozs 25 g vegan margarine
1 lb 450 g tomatoes, peeled and chopped
salt and pepper
1 tsp sugar
chopped parsley
Method
Cook the butter beans for 45 minutes in the stock with the bay leaf.
Fry the onions in the margarine until soft. Add to the beans along with the tomatoes and seasoning. Bring to the boil and simer for 10 minutes. Add sugar. Liquidise if desired.
Serve garnished with parsley. Serves 4 people.

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2 Responses to Butter Bean and Tomato Soup

  1. I like this post, enjoyed this one thankyou for putting up.

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