4 Bean Soups

BEAN AND CORN SOUP.

Cold boiled or stewed corn and cold baked beans form the basis of this soup. Take one pint of each, rub through a colander, add a slice of onion, three cups of boiling water or milk, and boil for ten minutes. Turn through the colander a second time to remove the onion and any lumps or skins which may remain. Season with salt and a half cup of cream. If preferred, the onion may be omitted.


BEAN AND HOMINY SOUP.

Soak separately in cold water over night a cupful each of dry beans and hominy. In the morning, boil them together till both are perfectly tender and broken to pieces. Rub through a colander, and add sufficient milk to make three pints. Season with salt, and stir in a cup of whipped cream just before serving. Cold beans and hominy may be utilized for this soup.


BEAN AND POTATO SOUP.

Soak a half pint of dry white beans over night; in the morning drain and put to cook in boiling water. When tender, rub through a colander. Prepare sliced potato sufficient to make one quart, cook in as small a quantity of water as possible, rub through a colander, and add to the beans. Add milk or water sufficient to make two quarts, and as much prepared thyme as can be taken on the point of a penknife, with salt to season. Boil for a few minutes, add a teacup of thin cream, and serve.


BEAN AND TOMATO SOUP.

Take one pint of boiled or a little less of mashed beans, one pint of stewed tomatoes, and rub together through a colander. Add salt, a cup of thin cream, one half a cup of nicely steamed rice, and sufficient boiling water to make a soup of the proper consistency. Reheat and serve.

Tomato Soup Recipe

TOMATO SOUP #2

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes),
1 oz. of butter,
3 pints of water (only 2 if tinned tomatoes are used),
2 oz. of rice,
1 large onion,
1 teaspoonful of herbs, pepper and salt to taste.

Cut the tomatoes into slices, chop fine the onion, and let them cook with the water for about 20 minutes.

Strain the mixture, return the liquid to the saucepan, and add the other ingredients and seasoning.
Let the soup cook gently until the rice is tender.



TOMATO SOUP #1

1 tin of tomatoes, or 2 lbs. of fresh ones,
1 large Spanish onion or 2 small ones,
2 oz. of butter, pepper and salt to taste,
1 oz. vermicelli, and 2 bay leaves (these may be left out it desired).

Peel the onion and chop it up roughly.
Fry it brown with the butter in the saucepan in which the soup should be made.
When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour.

Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.