This recipe is very filling and is best accompanied
by olives and fresh bread.
INGREDIENTS - FEEDS SIX
5 Carrots
6 Potatoes
1 Onion
Olive Oil
250g Runner Beans
Salt (to taste), vegetable
stock cube (to taste)
METHOD
Chop the potatoes, carrots and onions into
medium slices. Boil them together with 3 Litres of water and a
pinch of salt. Boil until tender (about 40 minutes).
Empty the contents of the saucepan in to a blender and fully blend.
Now pour back in to the saucepan and add the finely chopped runner beans
and a dash of olive oil.
Now simmer on a slow heat until the beans are cooked (about half an
hour) Keep stirring every few minutes. You can of course add
water if needed at any point to make the soup thinner.