BROWN BEAN SOUP
- Water, 2 quarts.
- Tomatoes, 1 cup.
- Onion, ¼.
- Small bunch of herbs, anise, laurel, etc.
- Salt.
- Brown beans, 1 cup.
- Leek, ¼.
- Juice of 1 lemon.
Cook beans in water till soft, then add vegetables and herbs; after the soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, and serve.