Lentils, 1 cup.
Water, 4 cups.
Nut butter, 1 tablespoonful.
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.
Boil twenty minutes and serve.
Rice, 2 tablespoonfuls. Vegetable stock, 4 cups. Barley, ¼ 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.
Soup stock, 4 cups. Ripe olives, chopped, 12. Browned flour, 1 tablespoonful. Tomato, strained, ½ 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.
Lentils, ¾ 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.
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.
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.
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.
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.
Water, 2 quarts.
Tomatoes, 1 cup.
Small bunch of herbs, anise, laurel, etc.
Brown beans, 1 cup.
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 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.