NUT AND BEAN SOUP
- Beans, 1 cup.
- Salt, 1 tablespoonful.
- Vegetable soup stock, 4 cups.
- A little thyme.
Cook beans in just enough water to prevent scorching. When done rub through a sieve or colander; add the vegetable soup stock, thyme, and salt. Reheat, and serve.
NUT AND ASPARAGUS SOUP
- Finely cut asparagus, 4 cups.
- Vegetable soup stock, 4 cups.
- Salt.
Cook till asparagus is very tender; put through a sieve; add stock and salt; reheat, and serve.
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.