Lentil And Tomato Soup

Lentils, 1 cup.

Water, 4 cups.

Nut butter, 1 tablespoonful.

Salt.

Onion, 1.

Stewed tomatoes, 2 cups.

Browned flour, 1 tablespoonful.

Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.

Rice And Nut Soup

Vegetable stock, 5 cups. Sage, teaspoonful. Rice, 3 tablespoonfuls. Salt.

Boil twenty minutes and serve.

Barley And Nut Soup

Rice, 2 tablespoonfuls. Vegetable stock, 4 cups. Barley, cup. Salt.

Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.

Nut And Olive Soup

Soup stock, 4 cups. Ripe olives, chopped, 12. Browned flour, 1 tablespoonful. Tomato, strained, cup. Lemon juice, 1 teaspoonfuJ. Nut butter, 2 tablespoonfuls.

Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.

Lentil And Nut Soup

Lentils, cup. Oil, 1 tablespoonful. Large onion, 1. Vegetable stock, 4 cups.

Cook lentils till tender and put through a colander; in the meantime brown the chopped onion in the oil; add to the lentil pulp, mix with stock, salt, reheat, and serve.

Nut Noodle Soup

Vegetable soup stock, 6 cups.

Nut butter, 2 tablespoonfuls.

Noodles. Mix the nut butter in a little of the stock until smooth and thin; then add remainder of stock, salt, boil, add noodles, cook about twenty minutes, serve.

Nut And Pea Soup

Green peas, 4 cups. Vegetable soup stock, 6 cups. Salt, 2 tablespoonfuls.

Boil peas till tender, rub through a colander, and add to soup stock. Salt, reheat, and serve.

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, .

Small bunch of herbs, anise, laurel, etc.

Salt.

Brown beans, 1 cup.

Leek, .

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.

White Bean Soup

White beans, 1 cup.

Onion, medium sized, 1.

Salt, 1 teaspoonful.

Water, 2 quarts.

Nut butter, 1 tablespoonful. Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream will improve this soup.