SERVES 4

1 onion, peeled and finely sliced
2 celery stalks, trimmed and finely sliced
1 whole white cabbage, finely sliced
1 wheat-free vegetable stock cube
1 tbsp wheat-free vegetable bouillon powder
410g can butter beans, drained and rinsed
2 tbsp chopped fresh parsley
4 tbsp fresh garden peas

Method:
Place the onion, celery cabbage, stock cube, and bouillon powder in a medium-sized pan with enough water to cover. Bring to the boil, then lower the heat and simmer for 30 - 40 minutes, adding a little more water if necessary. Add the butter beans and simmer for a further 10 minutes.

Divide between warmed soup bowls and serve immediately, garnished with the parsley and peas.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.