Beef and Butter Bean Soup

Ingredients:

750g meaty beef bones

1 tin butter beans in brine (no sugar in brine)

1 tsp salt

1 tsp pepper

1 leek, chopped

2 stalks and leaves of celery, chopped

1/2 bunch parsley, chopped

1 turnip, peeled and chopped

2 carrots, peeled and chopped

2 TBS butter

1 tin chopped tomatoes

Method:

Brown meat in pot, add vegetables and butter and allow to sweat down for abput 10 minutes.

Add salt and pepper and then about 1 liter water.

Bring to the boil and switch down heat to medium. 

Allow to cook for an hour, covered, stirring occasionally.

After an hour, add the drained butter beans and tin of tomatoes.

Cook for a further hour.

Using a masher, mash some of the vegetables to make the soup thicker - to your desired consistency.

Enjoy with added butter and a sprinkling of pepper.