Savory Soups Without Meat

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jul 20, 1911

Savory Soups Without Meat

WHETHER or not soup should be served with dinner, depends largely upon the nature of the soup and the manner of its serving. A thin soup, which makes up for its lack of nutrition by its excess of pepper, would better be omitted from the meal; while a nutritious, wholesome soup may well be served in small amounts in connection with the chief meal of the day. It is always contrary to the laws of good digestion to take a large quantity of any sort of liquid with the meal (except when an exclusive liquid diet is being taken); but a moderate amount of good soup acts as an appetizer, and stimulates the flow of the digestive fluids.

It is possible to produce excellent soups without the use of meat stocks. The water in which macaroni has been boiled makes a very good soup stock, as does also the broth from lentils or dried beans.

Following, are a number of recipes which may be helpful:—

Lentil and Tomato Broth

Thoroughly wash a pound of brown or of German lentils, and leave them soaking in cold water overnight. In the morning put them to boil, and allow them to simmer gently until they are quite tender. It may be necessary to

add boiling water from time to time. When the lentils are done, there should be sufficient water covering them to constitute the chief part of the soup. Drain off the broth, adding to it from one to two cups of strained tomato juice. Reheat, season with salt, and a little onion juice and herbs, if desired. The lentils which remain may be rubbed through a sieve, seasoned, and served as a purée on the following day. These are inexpensive and at the same time very wholesome dishes. If preferred, some of the lentil pulp may be added to the broth, making a thicker soup.

Beans may be prepared and served in the same way as lentils. The broth from thoroughly stewed brown beans is wonderfully rich and savory. In fact, any of the leguminous broths, if properly prepared, can scarcely be distinguished from meat broths. The intrinsic difference is this: The leguminous broths are rich in nutritive elements as well as flavor, while the meat broths are rich in flavoring extracts, but poor in food elements.

If it is desired to produce a soup which is highly nutritious, milk may be added to the pulp of the legumes, as in the following:—

Cream of Bean and Cream of Pea Soup

Thoroughly wash one pound of either good beans or dried peas. Soak overnight in cold water, then put over the fire in the morning. They should be cooked in the same water in which they have been soaking, unless the flavor of the legume is considered too strong, in which case fresh water may be used for stewing. Simmer gently for several hours, or until the legumes are tender. Then pass the beans or peas through a colander to remove the tough skins. To this pulp, add enough sweet milk to make a soup of desired consistency; season with salt and celery; reheat and serve. A bowl of hot cream of bean soup, with breadstuffs, constitutes a good luncheon for the boy or girl who returns home “as hungry as a bear.”

Tomato Vermicelli Soup

Strain one quart of stewed tomatoes through a colander to remove the skins and seeds. Drop one-half cup of vermicelli into one cup of hot, salted water; cook until done, which requires only a few minutes; then turn into the tomato, heat together, season with salt, and add one-fourth cup of cream. When adding cream to tomato, care should be taken not to put the cold cream into the hot acid, as this will curdle it. Either beat the cream first, or add a little tomato slowly until the cream is all warmed; then it can be turned into the tomato without curdling. Serve at once.

Tomato Bisque Soup

Take half a cup of nut butter, two cups of tomatoes, three cups of water, and four teaspoonfuls of salt. Rub the nut butter smooth in the tomato, add the water, and heat to boiling. Add enough salt to destroy the acid taste of the tomatoes. Serve hot.

Split Pea Soup

For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for several hours until thoroughly dissolved. When done, rub through a colander, reheat, and when boiling, stir in two teaspoonfuls of flour slightly browned and rubbed smooth in a little cold water. Boil until thickened, and serve. If preferred, the soup may be flavored with a little celery or onion. Salt to taste.

Potato Soup

Peel six good-sized potatoes, and cook them in as little water as possible. When done, drain off the water, but save it to return to the potatoes after they have been thoroughly mashed. Add enough milk to make the soup of the desired consistency. Season with onion, reheat, and serve.

It is always well to serve zwieback or croutons with soup. To make the latter, cut white bread into slices half an inch thick, then cut these slices into half-inch squares. Place them in an unsoiled pan, and toast them in the oven until they are nicely browned, and crisp throughout. This is a good way to utilize stale bread.—Selected.