Chapter 2 - Soups

Tomato
 
6 ripe tomatoes
1 tablespoon grated onion or scallion
2 cups water
Dash of oregano
1 basil leaf
3 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
 
Since B vitamins are water soluble, soups are valuable reservoirs of the vegetable elements. Vitamin B tomatoes help keep the small blood vessels and gum tissue firm.
 
Liquefy the tomatoes in an electric mixer. Add onion and seasonings, then water. WARM, DO NOT COOK!

Soups Vegetable

3 cups liquefied tomatoes (fresh)
1 carrot grated  No vitamin shortage here!
1 cup fresh green peas, or frozen peas
½ cup raw potato, diced
1 stalk celery leaves
2 tablespoons chopped parsley
1 green pepper, diced
1 basil leaf
1 teaspoon oregano
3 tablespoons olive oil
½ cup raw oatmeal
1 or 2 cups water
½ teaspoon coarse salt and red crushed pepper, as desired

Heat the liquefied tomatoes with water; add oil, vegetables, and seasonings. At the very end of warming, mix in the raw oatmeal. This provides a bit of thickening and excellent flavor. Keep stirring over heat until hot. (3 to 5 minutes)

Minestrone

6 fresh ripe tomatoes
2 scallions, chopped
1 green pepper, diced
2 stalks celery, cut up with leaves
Dash oregano
1 basil leaf
½ teaspoon coarse salt and
¼ teaspoon red crushed pepper
3 tablespoons olive oil
1 or 2 cups hot water
Spaghettini, fine noodles or
little bits of macaroni

The Italian flair in soup.

Sear very quickly the scallions, green pepper, and celery leaves in 1 tablespoon olive oil. Combine all of these vegetables with the noodles, seasonings, oil, and hot water. Heat until hot, careful not to cook. May be served with grated cheese, Parmesan type. Soak the noodles in hot water with salt for about five minutes.

Potato Soup

2 cups raw new potatoes, diced
1 onion, chopped
2 tablespoons butter or olive oil
1 celery stalk, chopped 1 or 2 cups water or raw
certified milk Coarse salt and pepper, as desired
 
Don't peel skins where the perishable vitamin C is stored. The salts in potatoes help enrich blood, and prevent emaciation and diarrhea.

Sear onion, potatoes, and celery in oil or butter. Add the water and seasonings. Put all ingredients in the electric blender and liquefy. Just warm and serve.

Chicken Soup

4 cups chicken soup stock, or chicken powder or bouillon
1 carrot, grated
1 onion, grated
1 stalk celery leaves, minced
1 bay leaf
1 basil leaf
1 sprig of parsley
Coarse salt and pepper, as desired
 
Mineral values here and the added vegetables combine to make this rich in vitamins A, B and C. Both body and energy building. A treat for the palate.
 
Make chicken stock out of wings, neck, and entrails by simmering together with onions and celery for about 5 minutes. Strain the liquid stock and add to the raw chopped or liquefied vegetables. Throw away the chicken and the vegetables that have been simmered. Warm the chicken stock and add the raw vegetables when about to serve.

Soups Green Pea Soup

2 cups fresh peas in season, or fresh frozen
3 cups water
1 scallion, chopped fine
2 slices Canadian bacon
2 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
 
Phosphorus here, good for bones. Fresh peas are high in Vitamins A, B and C.
 
Liquefy the green peas with a little water in an electric mixer. Warm in a pan the Canadian bacon. Mix the bacon and its own fat with the olive oil and the scallion and heat the entire mixture with the liquefied peas. Add water until you reach desired thickness. Add seasonings to taste.

Corn Chowder

2 cups whole kernel corn
(cut from raw ears of corn)      
1 small potato, grated
1 small onion, grated
1 small green pepper,
diced including seeds

3 cups certified raw milk
3 tablespoons olive oil
Coarse salt and red crushed pepper

The kernels and seeds are an excellent source of B vitamins.

Sear the potato, onion, and green pepper one minute in olive oil. Liquefy in an electric blender. Add the corn and other ingredients and warm for about 3 minutes. Serve.

Creamed Mushroom Soup

¼ lb. fresh mushrooms, sliced
1 small scallion, chopped
3 cups certified raw milk
3 tablespoons olive oil
3 tablespoons whole
wheat or rice flour Coarse salt and pepper, as desired
 
The mushroom, long overlooked and cast aside as merely an added garnish is now recognized as a source of B vitamin. Mushrooms must grow in rich soil and are therefore full of iodine as well.
 
Sauté the scallion quickly in oil over high heat. Add the fresh mushrooms when pan is removed from the fire. Add the milk and put into an electric blender until mushrooms and scallion are liquefied. Heat and stir constantly until hot. Add the seasonings, flour, and oil and serve.

Fish Chowder

1 cup shredded raw white fish
1 scallion, chopped
1 cup raw diced potato
1 stalk celery, chopped
1 cup mashed fresh to matoes
½ cup fresh green pepper, minced
3 tablespoons olive oil
Coarse salt and pepper, as desired
Dash oregano
2 cups water
 
Minerals needed for healthy bones and teeth. Source of Vitamin D, so important for pregnant women. Oil is rich in D which is hard to find in foods. (Sunshine best source.)

Sear rapidly for 1 minute onion, potato, celery, and peppers in olive oil. When pan is removed from heat, add the tomatoes and corn. Warm the fish in water and seasonings. Combine the seared vegetables with fish broth. Serve with grated cheese if desired.

Split Pea Soup

1 cup split peas
1 tablespoon coarse
3 cups water
1 onion grated
1 bay leaf
1 basil leaf
½ teaspoon oregano Smoked ham bone
Coarse salt and pepper, as desired

High quantities of phosphorus for strong bones. Salt Soak peas in water with one tablespoon salt for 48 hours or until soft. Make ham stock out of ham bone and water by simmering together for about five minutes. Let stand for a half hour. Drain the water off the split peas and add them to the warmed ham stock. Put half of the split peas and the onion and seasonings into an electric blender to liquefy them. They will make the soup thicker, and easier to digest. Heat until hot, constantly stirring.

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