- Fresh peas, 1⁄3 cup.
- Chopped potatoes, ¾ cup.
- Tomato, ¼ cup.
- Soup stock, 1 quart.
- Carrots cut in dice, ½ cup.
- Chopped turnips, 1⁄3 cup.
- Minced onion, 1.
- Chopped parsley.
Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.
TOMATO SOUP
- Soup stock, 3 cups.
- Nut butter, 1 tablespoonful.
- Strained tomatoes, 2 cups.
- Salt.
Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.
BEAN AND TOMATO SOUP
- Boiled beans, 1 cup.
- Butter, 1 tablespoonful.
- Cooked rice, ¼ cup.
- Salt.
- Stewed tomatoes, 1 cup.
- Flour, 1 tablespoonful.
- Boiling water to required consistency.
Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.
TOMATO-VERMICELLI SOUP
- Strained tomatoes, 3 cups.
- Vermicelli, ½ cup.
- Water, 2 cups.