1. Soak the beans overnight in water to cover. Drain well. 2. Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally. 3. Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy. 4. Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup. 5. Serve hot, garnished with mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
