Butter Bean and Tomato Soup

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
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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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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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