2 tablespoons butter
approx 20 runner beans, strings removed, thinly sliced
3 onions, chopped
1 carrot chopped
1 1/2 pints vegetable stock
- Melt the butter and fry the beans, onions and carrot until soft but not browned.
- Add the bouillon, bring to the boil, cover and simmer gently for about 30 minutes until the vegetables are tender.
- Puree in a blender, then return the soup to the pan, season to taste and reheat.