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   SOUPS
Bean & Vegetable Soup
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.

COOKING: 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.