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Vegetable Soups may be almost infinitely varied, by employing more or less of each vegetable, or omitting some altogether, so as to have the flavor of one kind predominate. There is hardly an edible vegetable or herb which may not be introduced. The vegetable which predominates usually gives its name to the soup; thus we have tomato soup, turnip soup, cabbage soup, etc. The French cooks name some of them after the seasons or months in which their vegetable ingredients are perfection; as for instance, printaniere soup, julienne soup (spring soup, July soup), etc. Puree of Vegetable Soup is made of any vegetable preferred. The vegetables are cut very small, and sauted along with some lean ham or bacon. A spoonful of flour is then added, and afterward the required quantity of stock, with a bunch of parsley and one or two potatoes; also some boiling milk if desired. When this boils it is seasoned with salt, pepper and sugar, and then rubbed through a sieve; the ham and parsley being removed. It now requires to be re-boiled and skimmed. Serve hot with toasted bread, cut in dice, in it. Vermicelli, Italian paste, macaroni, sago, semolina, rice, and tapioca soups have no vegetables, but consist simply of well-seasoned clear stock, with the above substances boiled in it till softened, but not so dissolved as to thicken the soup. About two ounces of either of the first four is enough for a quart of stock; rather less of the others will be sufficient, because they swell. The rice should be washed and drained and put into cold stock, and then simmer; all the others should be put into boiling stock. Macaroni is better for being previously boiled for ten minutes in water and then drained. Instead of stock, brown soup may be used for these. Brown soup is merely a clear beef stock colored, if required, by one of the "brownings." It is seasoned with pepper, salt and cayenne, and a little mushroom ketchup if desired. Toasted bread in small dice may be put into it before serving. ASPARAGUS SOUP. Cut off the green portions of asparagus, as far as tender, sufficient to fill a quart measure. Boil them in water with a little salt until quite tender, then drain and add them to two quarts of good beef broth, and serve very hot. Small squares of toasted bread may be served in the tureen with the soup if desirable. BEAN SOUP. The most common of vegetable soups is bean soup. Any kind will do, although the best are the French beans. Soak a quart of them over night in lukewarm water. Put them over the fire next morning with one gallon of cold water. Boil for three or four hours. Add celery, onions if desired, and one or two thinly sliced potatoes. Simmer until the vegetables are done. Caraway or dill seed is a good addition to the seasoning of bean soup. BEEF AND OKRA SOUP.