Find tasty vegetarian recipes to cook up a storm in the kitchen. The ingredients for our vegetarian recipes are simple and the meal easy to cook. Explore all the vegetarian recipes available at our site.

Soup Recipe – Cabbage Soup

Here are two simple cabbage soup recipes:

CABBAGE SOUP 1

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, 1/2 salt spoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheat meal.

After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender.

Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

CABBAGE SOUP 2

Take 1 Cabbage, 2 oz. Butter, 1 pint Milk, Pepper, Salt, and Bread.

Wash and strain the cabbage well, and cut it up into slices; throw it into boiling salt and water, and cook for five minutes; strain all the water off and put it into a saucepan with the salt, pepper, and two quarts of boiling water, and boil for one hour.

Add the milk and let it boil up again, toast the slice of bread and cut it up into dice. Put it into a warm soup tureen and pour the boiling soup over it.

Tags for this recipe :cabbage soup recipes, fried bread, nutmeg, pepper and salt, pint milk, rusks, Soup Recipes, spanish onion Vegetarian Recipes

Soup Recipe – Butter Bean Soup

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter.

Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.

Tags for this recipe :butter bean soup, butter beans, carrot, onion, pepper and salt, Soup Recipes, vegetables Vegetarian Recipes

Soup Recipe – Bread Soup

Two simple bread soup recipes.

For the first we need:

1/2 lb. of stale crusts of Allinson wholemeal bread,
4 onions,
2 turnips,
1 stick of celery,
1 oz. of butter,
1/2 oz. of finely chopped parsley,
8 pints of water,
1/2 pint of milk.

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

The second bread soup recipe:

1 slice of bread,
1 small finely chopped onion fried brown,
A pinch of nutmeg,
Pepper and salt to taste

Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning. When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve.

Tags for this recipe :bread soup, celery, chopped onion, chopped parsley, grated nutmeg, pepper and salt, pints of water, pint of milk, Soup Recipes, turnips, vegetables, Vegetarian Recipes wholemeal bread

Soup Recipe – Barley Soup

8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2 pint of milk, 1 oz. of butter.

Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste.

When the barley is quite soft, add the milk and parsley, boil the soup up, and serve.

Tags for this recipe :barley soup, chopped parsley, onions, pearl barley, pepper and salt, pint of milk, potatoes, Soup Recipes Vegetarian Recipes

Soup Recipe – Black Bean Soup (Two Recipes)

Here are two black bean soup recipes.

The first one.

Soak a pint (0.5 quart) of black beans over night in cold water. When ready to cook, put into two and one half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed.

There should be about two quarts of all when done. Rub through a colander, add salt, a half cup of cream, and reheat.

When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve.

Black Bean Soup – Recipe 2

A pint of black beans, soaked over night in three quarts of water.

In the morning pour off this water, and add three quarts of fresh. Boil gently six hours. When done, there should be one quart. Add a quart of stock, six whole cloves, six whole allspice, a small piece of mace, a small piece of cinnamon, stalk of celery, a bouquet of sweet herbs, also one good-sized onion and one small slice each of turnip and carrot, all cut fine and fried in three table-spoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown.

Add to soup, and simmer all together one hour. Season with salt and pepper, and rub through a fine sieve.

Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup.

Tags for this recipe :black beans, black bean soup, black bean soup recipes, boiling water, colander, lemon juice, salt and pepper, sized onion, Soup Recipes, stalk of celery, sweet herbs, tureen, turnip, Vegetarian Recipes whole cloves

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