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Bean and Tomato Soup

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · May 14, 1901

FromReview and Herald, Vol. 78, No. 20.

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Bean and Tomato Soup

By Hellen Hennig

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, two tablespoonfuls of nut meal, half a cup of nicely steamed rice, and sufficient boiling water to make a soup of proper consistency. Reheat and serve.
“Science in the Kitchen” gives excellent recipes for soups. How I wish all our sisters would study the first few chapters in that book! then they would know why we ought to be hygienic cooks. Hellen Hennig.