Serves 4

What you need:
3 carrots
¼ turnip
1 large onion
2 leeks
1 parsnip
450g/1lb broccoli 
1 cup mixed beans (dried)
1 cup butter beans
2 large potatoes, diced
Bouquet garni
1 tablespoon fresh chopped parsley
Pinch of basil
50g/2oz polyunsaturated margarine
3 tablespoons flour
1.5 litres/2½ pints stock.

What you do:
Soak the mixed beans and butter beans overnight Simmer the beans the next day for 30-45 minutes. Meanwhile, grate or dice the carrots, turnips, parsnip, potato. Slice onions and leeks thinly. Cut the broccoli into small florets. Melt the margarine in a pan and add all the vegetables except the broccoli. Saute for 5-10 minutes,then add the flour and mix thoroughly. Add the chicken stock. Mix well, add the bouquet garni, basil and cooked beans. Bring to the boil then simmer for 45 minutes. Add brococoli and cook for a further 15 minutes. Garnish with chopped parsley and serve.

Supplied by Charlie Kavanagh, Kavanagh House, Enniscorthy, Co. Wexford for the 1995 Happy Heart Eat Out campaign.