Free Low Calorie Recipes

2 Delicious Low Calorie and Vegetarian Recipes For Artichoke and Haricot Soup

By Molly Bickford

So try the following low calorie and vegetarian recipes and enjoy the day!

Artichoke Soup

• 1 lb. each of artichokes and potatoes,
• 1 Spanish onion, 1 oz. of butter,
• 1 pint of milk,
• Pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve.

Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

Haricot Soup

• 1 lb. of haricot beans
• ½ lb. of onions
• 1 lb. of turnips
• 2 carrots
• 2 sticks of celery,
• 1 teaspoonful of mixed herbs
• ½ oz. of parsley
• 1 oz. of butter
• 2 quarts of water
• Pepper and salt to taste

Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning.

Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.

Barley Soup

• 8 oz. of pearl barley
• 2 onions
• 4 potatoes
• ½ a teaspoonful of thyme
• 1 dessert spoonful of finely chopped parsley
• 3-1/2 pints of water
• ½ 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.