This is a soup that my mother made often. When I asked her for the recipe she said she just put all the vegetables she could get into a big pot and covered them with water. But it had to have pumpkin. Sometimes she served it with raw, chopped up red onions, fresh parsley, lemon juice and olive oil over the top. You can add any other vegetables you like to make a huge healthy stockpot that will feed a multitude.
Rinse the soaked butter beans, then put them in a saucepan, cover with water and boil for about 1½ hours or until they are tender. Season with salt towards the end of this time. Remove from the heat and leave in their cooking water.
Put all the other vegetables in a very large saucepan, Add the bay leaves and season with salt. Cover with about
Drain the butter beans, keeping the water, and add to the pan with
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