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.