8 oz Butter beans, soaked
2 pt Stock
1 lg Onion, chopped
1 lg Carrot, chopped
1    Celery stalk, chopped
4    Tomatoes, skinned, seeded &
-- roughly chopped
1    Garlic clove
1/2    Lemon, juiced & grated
1    Bay leaf
Salt & pepper
2 tb Parsley, chopped

Drain soaked beans & cover with stock. Add onion,
carrot, celery, tomatoes, garlic, lemon juice grated
rind & bay leaf. Bring to a boil, cover & simmer for
1 1/2 hours, adding more stock if necessary. Discard
the bay leaf. Put half the soup in a blender & puree
until smooth. Return to the soup pot, season to taste
& garnish with fresh parsley. Serve hot.