Runner Bean Soup

A perfect recipe for the autumn when vegetables are at their best and you have a glut of runner beans

500g Runner Beans
1 large Onion
1 small Carrot
100g Potatoes
25g Butter
Parsely stalks
Sprig of Mint
700ml Vegetable Stock


  1. Prepare the vegetables, chopping them into even sized pieces
  2. Melt butter in a deep pan and saute the vegetables over a gentle heat for 10 minutes without browning
  3. Add the stock, herbs and seasoning
  4. Simmer with a lid on the pan for about 30 mins
  5. Puree and then sieve, check the seasoning
  6. Reheat to serve


If you have too much to serve, refrigerate and serve on another day or freeze

Other veg can be used in this recipe, to make the most of what you have in the kitchen and to avoid waste