Nut and Bean Soup

Ingredients

• 1/2 pound Nut Soup Stock
• 6 cups water
• 1 cup beans
• 1/2 teaspoonful thyme
• 2 teaspoonfuls salt

Method

1. 1

   Prepare the beans the same as lentils in Nut and Lentil Soup, add the other ingredients, let simmer for 20 minutes to an hour.

2. 2

   Serve.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt. Slice and cook the olives for fifteen minutes in three fourths of a cup of water. Combine the blended stock and olives, and heat to boiling; stir in the arrowroot, and let all boil up well. Add salt, and serve. Ripe olives can be bought at first-class groceries in the large cities. To prepare them for soup, cut them open carefully on one side, lengthwise, and remove the stone, then slice them in rather thin slices, beginning at the end. This will leave most of the pieces in rings. *Celery and Tomato Soup. — % pound Nut Soup Stock, 5 cups water, 3 cups tomato, 1 cup celery, sliced fine, 4 2/3 teaspoonfuls salt. Cook the tomato, one cup of the water, and the celery together until the celery is tender. Add to Soups with Nut Soup Stock 189 it the stock which has been prepared with the four cups of water. Heat to boiling, add the salt, and serve. A little more water may be required if too much has cooked away. *Nut French Soup. — 34 pound Nut Soup Stock, 2 cups tomatoes, 6 cups water, 34 tablespoonful Browned Flour No. 3, 34 a large onion, il/2 me- dium-sized bay leaves, y of a teaspoonful sage, 34 teaspoonful of thyme, 234 teaspoonfuls salt. Simmer from one-half hour to an hour, strain, reheat, and serve in bouillon cups or soup-plates. ^Washington Soup. — 34 pound Nut Soup Stock, 4 cups water, 1 cup tomato, ]/2 teaspoonful Browned Flour No. 3, 34 teaspoonful celery salt, 34 teaspoon- ful thyme, 1 34 to 2 teaspoonfuls salt. Combine all the ingredients, heat to boiling, and serve. *Nut and Lentil Soup. — ]/2 cup dry lentils (about i34 cups pulp), 34 pound Nut Soup Stock, 3 to 334 cups water, 2 small onions, 1 to 134 teaspoonfuls salt. Put the lentils into boiling water, and cook until tender ; then dry them out well, and rub through a colander. Add the other ingredients, the onions tied loosely in a piece of netting, and heat together for half an hour. Remove the onions, add i9° Healthful Cookery the water to make it the consistency of soup, and serve. If desired very smooth and fine, strain through a Chinese soup-strainer before serving. For a different soup, add one and one-half tea- spoonfuls of lemon juice. *Nut and Green Pea Soup. — i can green peas, Y \ pound Nut Soup Stock, 4 cups water, il/2 to 2 teaspoonfuls salt. Rub the peas through a colander, add the other ingredients, heat to boiling, and serve. *Nut and Pea Soup, or English Pea Soup. — iy2 cups dried green peas (about 1 % cups cooked and mashed), y^ pound Nut Soup Stock, 3 cups water, 1/16 teaspoonful mint or 3 or 4 fresh leaves, 1 to i)4 teaspoonfuls salt. Prepare the peas the same as lentils in Nut and Lentil Soup, and heat with mint not more than ten minutes. Pea and Tomato Soup. — 1 pint Scotch peas (dried), 1 quart boiling water, 2 cups tomato, 3 cups Nut Soup Stock. Soak the peas overnight. When ready to cook, put into a quart of boiling water, and simmer slowly until quite dry and well disintegrated. Rub through a colander to remove the skins. Add two cups of strained stewed tomato, and three cups of Nut Soup Soups with Nut Soup Stock 191 Stock liquor. Turn into a double boiler, and cook together for a half hour or longer; turn a second time through a colander or soup-strainer, and serve. *Nut and Bean Soup. — pound Nut Soup Stock, 6 cups water, 1 cup beans, % teaspoonful thyme, 2 teaspoonfuls salt

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