Mama's Meals Spring Vegetable Soup

_INGREDIENTS:

• 3 Tbsp butter (or olive oil)
• 1 brown onion, finely diced
• 3 cloves garlic, minced
• 2 stalks of celery, finely chopped
• 2 carrots, diced
• 2 medium sized potatoes, roughly diced
• 2 cups of kale, spinach or silverbeet, finely chopped
• 1 can of butter beans, drained and rinsed
• 4.5 cups of vegetable or chicken broth (or stock)
• 1-2 tsp sea salt
• 1 tsp black pepper
• Juice of half a lemon
• Optional to serve: parsley

_{INSTRUCTIONS:}

1. Prepare and assemble your vegetables.
2. Heat 3 Tbsp butter in a large pot over a medium heat. Once bubbling, add the onions and garlic and sauté for 5 minutes.
3. Add the chopped carrots, celery and potatoes and cook for 10 minutes.
4. Pour in the broth and bring to a boil. Once boiling, turn the heat down to low, pop the lid on and allow to simmer for 15 minutes.
5. Add in the butter beans, followed by the kale, spinach or silverbeet and allow to cook for a further 5-10 minutes.
6. Finally, add the lemon juice, salt and pepper (you can add more if desired/to your taste).
7. Divide into bowls and enjoy with crusty buttery bread.

 If you have any leftover soup, store in the fridge in an airtight container for up to 3 days.You can also store it in the freezer for up to 3 months.