BUTTER BEAN SOUP

2 oz. of butter beans soaked overnight in 1 pint of water.

1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter.

Cook all the vegetables until tender, adding water as it boils away.

When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.