|Carrot and butterbean soup|
About 500g carrots peeled and chopped
Small tin tomatoes
1pint chicken stock
2x400g good quality butterbeans
1 onion chopped
1 small sweet potato diced(optional)
Fry onion until soft in olive oil. Add all the other ingredients except the butterbeans. Cook until soft and then either mash (I have done this as I like a chunkier soup) or liquidise. Rinse the tinned butterbeans then add along with pepper to taste. Warm through and serve. Delicious!