Butter bean soup

• 6 oz (175 g) dried butter beans
• 2 carrots
• 2</

Soak the butter beans overnight and drain. Peel and chop the carrots. Peel and cut the potatoes in even-sized chunks. Trim and coarsely chop the celery. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Add the prepared vegetables to the pan and toss them in the hot butter and onions.

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