Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Butter beans, soaked |
| 2 pints | Stock |
| 1 large | Onion, chopped |
| 1 large | Carrot, chopped |
| 1 each | Celery stalk, chopped |
| 4 eaches | Tomatoes, skinned, seeded & roughly chopped |
| 1 each | Garlic clove |
| ½ each | Lemon, juiced & grated |
| 1 each | Bay leaf |
| Salt & pepper | |
| 2 tablespoons | Parsley, chopped |
Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1½ hours, adding more stock if necessary.
Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.