Vegetable Soup I

1 cup whole barley, 2 tablespoons vegetable or olive oil
6 carrots
2 bunches celery, parsley,
2 lbs. string beans, savita or soy sauce to taste,
1 lb. tomatoes, thyme,
2 onions 4 quarts water.

Cook barley in water until practically tender. Add diced vegetables, oil, and continue cooking slowly. Season, then cut parsley fine and add just before removing from the fire.

Vegetable Soup Il

3 large carrots, 1 quart tomato juice,
1 bunch celery, 1/2 cup brown rice,
2 lbs. fresh peas, parsley chopped fine,
1 onion, 4 tablespoons vegetable or olive oil,
1 level teaspoon salt,
1/2 teaspoon paprika, 2 quarts water

Shell peas. Wash pods and boil in 1 quart water. Drain and pour over diced vegetables. Add rice, tomato juice, water, oil, and seasoning. Add parsley just before removing from the fire.

Vegetable Soup III

2 quarts water, 3 cups diced vegetables,
2 cups ground oats, Chopped parsley,
Salt to taste

Cover and cook seasoned ingredients slowly until ready. Add parsley at serving.

Green Vegetable Soup

2 bunch asparagus 1 bunch parsley.
1 bunch green onions, 2 tablespoons olive or vegetable oil.
1 bunch spinach,
Salt to taste, 1 tablespoon lima bean flour.

Cook vegetables together until tender. Mix flour with oil for thickening. Season to taste and serve hot with croutons.


1 bunch carrots, bunch parsley,
1small turnip, outside lettuce leaves,
1 onion, 1 cabbage leaf
1 small bunch celery, Seasoning.

Cook vegetables together until tender. Strain. Do not stir while cooking and do not cut the leaves. Season to taste.

Plain Tomato Soup

6 or 8 large tomatoes, Seasoning
Bay leaf (optional)

Peel and strain tomatoes. Add boiling water to consistency desired. Season to taste. Reheat but do not boil. Serve at once.

Tomato and Celery Soup

1 quart tomatoes, 1 level teaspoon salt,
1mall bunch celery, 1 cup carrot juice,
1 onion, 1 quart water.

Cut outer leaves and stalks of celery in large pieces. Add onion and cook in water until tender. Mash tomatoes. add carrot juice, salt. and the strained celery water. Bring to boiling point and serve.

Tomato and Corn Soup

6 or 8 large tomatoes or 1 large can tomatoes, 1 small onion,
2 tablespoons olive oil,
6 ears fresh corn, 1 teaspoon salt (level),
2 cups asparagus juice, Pinch of cayenne.

Grate corn and scrape cobs with a dull knife. Saute onion in oil until tender. Add tomatoes asparagus juice. and seasoning and bring to the boiling point. Add corn and cook until thick.

Celery Soup

2 large bunches of celery to make 2 quarts pure celery juice (in juicer),
1 lb. whole wheat macaroni or 1/2 cup brown rice or barley,
1 bunch tender celery, Salt to taste,
A little thyme or sweet geranium,
1 quart tomato juice,
3 long green peppers (chopped fine)
Cut outer leaves and stalks of celery and grind for pure juice. Cut tender stalks of celery fine. Saute peppers in oil. Add juices, celery, seasoning, and macaroni. Cook until macaroni is tender.
Celery-Root Soup

1 large celery root, 1 bunch beets with leaves,
1 bunch carrots, 1 lb. of spanish onions
Wash thoroughly and cut in fine pieces. Cook for one hour over a slow fire with 6 cupfuls of water. Strain. Let stand 15 minutes, then serve.
Beet Soup

2 bunches beets, 2 tablespoons whole barley,
2 1/2 quarts water, Salt to taste,
2 tablespoons olive oil, Chopped parsley
Wash barley and boil in water until tender. Wash beets and shred or dice. Add oil, beets, and seasoning to barley. Sprinkle parsley on top just before serving.
Split Pea Soup

2 cups split peas, 2 bunches celery (cut fine),
4 quarts water, 2 white radishes (large) – (optional)
3 tablespoons vegetable or olive oil,
1/2 lb. whole wheat spaghetti,
Salt to taste.
Wash peas and cook in boiling water until done. Add celery and diced radishes, oil, and seasoning. Cook spaghetti in 1 quart of boiling water until done, then add to soup.
Lentil Soup

1 lb. lentils, Parsley,
3 stalks diced celery, Green pepper to taste,
2 or 3 medium onions, 3 cloves garlic,
2 medium carrots, A little chili pepper, Tomatoes
Boil [editor’s note: all ingredients except tomatoes? Probably ok to sauté onions, garlic, celery first.] well at first, then turn down the fire and let simmer for 1 or 1 1/2 hours. Cook 3 or 4 tomatoes separately, put through a sieve and add to the soup. Use plenty of olive oil.

Noodle Soup

1/3 cup vegetable or olive oil, 3 tomatoes,
2 quarts water,
2 Spanish onions, 2 tablespoons soy sauce,
2 diced carrots, 1/4 lb. whole wheat,
1 bunch diced celery, eggless noodles,
Handful chopped parsley.

Cut onion fine and saute in oil. Add water, soy sauce, and rest of vegetables. When nearly done, add noodles and cook 20 minutes. Add parsley just before serving.

Green Pea and Lettuce Soup

1 quart green peas, 2 tablespoons olive oil,
1 head lettuce or avocado,
1 small onion, 1 quart water,
Seasoning to taste

Cook peas, lettuce, and onion together and mash through a sieve. Season. If avocado is used, add last.

Green Corn Soup

6 ears fresh corn, 2 tablespoons olive oil,
Boiling water, Seasoning,
2 medium sized potatoes

Grate corn and boil cobs in sufficient water to cover them. Boil 10 minutes and remove cobs. Boil potatoes in 1 1/2 quarts water until tender. Mash potatoes through ricer. Mix water from corn and potato water together. Add corn, potatoes, and seasoning and cook 3 minutes.

Creole Soup

3 cups boiling water, 2 tablespoons olive oil,
1/4 cup brown rice, 1 teaspoon raw sugar,
1/2 cup chopped onion, 1/8 teaspoon paprika,
2 cups tomatoes, 1 tablespoon chopped parsley
2 level teaspoons salt
Cook rice in boiling water 20 minutes. Fry onions in oil until tender. Add tomatoes and cook 10 minutes. Mash onions and tomatoes through strainer and add to the rice and water. Season and sprinkle with parsley. Add a little chopped green pepper if desired.
Barley Soup

1/2 cup whole barley, 3 large carrots,
1 quart water (diced small)
1 quart tomato juice, 1 bunch celery (sliced thin)
1 quart vegetable juice, Salt to taste,
1 onion (quartered), 2 tablespoons olive oil
Cook barley in water until done. Add Juices, vegetables and seasoning. When vegetables are tender, remove from fire.
Navy-Bean Soup

1 pint navy beans, 2 tablespoons olive oil,
4 or 5 diced tomatoes, Minced parsley,
1 small onion, Celery salt to taste,
Soak beans overnight. Cook in the same water until nearly tender. Add tomatoes and onions. Put through colander. Add seasoning, oil, water, and garnish with parsley.
Barley, Potato & Tomato Soup

3 potatoes (diced), Minced parsley,
1/2 cup whole barley, 4 tomatoes, cut fine,
2 stalks diced celery, Celery salt to taste,
1 onion, 2 tablespoons olive oil
Cover potatoes, barley, onion, celery, and parsley with one quart of water. Let simmer one hour. Add tomatoes and cook 30 minutes. Add oil and celery salt.
Cream Soup Suggestions (Cream with nut butter)

Asparagus, Peas,
Corn, Tomatoes,
Lima Beans, Spinach

Additional Soup FlavoringA small piece of bay leaf and a pinch of sage put in with the vegetables add much to the flavor. To enrich the flavor, add 5 or 6 dried olives and let cook with the soup. Remove when soup is ready to serve.

Spanish Bean Soup

1 lb. navy beans (soaked), 1/2 bunch chopped celery,
1 chopped onion, 3 tablespoons vegetable or olive oil,
Enough tomato juice to color pink,  Salt to taste,
1/2 teaspoon red pepper

Partially cook beans in water they were soaked in. Add onion and celery. When well cooked, add other ingredients and cook 10 minutes.

Glorified Potassium Broth

1 bunch celery, 1 cup chopped parsley
1 bunch carrots, 1 teaspoon salt,
Handful spinach, 1 tablespoon vegetable bouillion
2 quarts warm water

Put vegetables through grinder or shred finely. When cut, there should be about 3 cups celery, 3 cups carrots, and 1 cup spinach. Mix together with water and cook from 20 to 30 minutes. Remove from fire and add salt and boullion. Add one cup of your favorite juice: tomato, celery, or spinach.