1. Wash and cut vegetables.
2. Add steeped overnight haricot beans to vegetables and boil in water.
3. Add butter, herbs, and seasoning.
4. Cook slowly 3-1/2 to 4 hours, stirring occasionally.
5. Once beans are tender, rub soup through sieve.
6. Add more water as necessary.
7. Return to pan.
8. Chop parsley into fine pieces and add to soup.
9. Return to boiling and serve.