Mixed Bean Soup

Description
Serves 4-6.



Ingredients

 * Butter - 25 g (1 oz),
 * Carrots - 225 g (8 oz), diced,
 * Parsnips - 225 g (8 oz), diced,
 * Onion - 1 sliced,
 * Potatoes - 2 peeled and diced,
 * Green pepper - 1 seeded and diced,
 * Lentils - 50 g (2 oz),
 * Vegetable stock - 450 ml,
 * Milk - 450 ml,
 * Bouquet garni - 1,
 * Red kidney beans - 1 x 213 g (7 oz) can drained,
 * Butter beans - 1 x 213 g can (7 oz) drained,
 * Sprigs fresh parsley - to garnish,
 * Bread rolls - to serve.

Directions
1. Melt butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.

2. Add lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard bouquet garni.

3. Add beans and heat through. Garnish with parsley and serve with bread rolls.