Butterbean and Vegetable Soup

           Candida Program Friendly, Easy, Recipes, Soups
Butterbean and Vegetable Soup
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Ingredients:

½ cup dry butter beans

2 ¼ cups homemade chicken or vegetable stock or water

1 large carrot

½ large parsnip

1 leek or onion

¾ teaspoon fresh thyme

Sea salt to taste

Directions:

Soak the butter beans overnight in lots of water.

Rinse the beans well and cook in the stock or water until soft, adding more water if the liquid is evaporating. To save time, use a pressure cooker if available and cook the beans for 10 minutes. The butter beans can be processed at this stage if a smoother soup is required.

Grate the carrots and parsnips and place in the pan with the beans. Finely slice the leeks or onions and add to the pan along with the thyme and sea salt. Simmer for 15 minutes then serve.

Makes 2 servings

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