Brown Bean Soup
Water, 2 quarts.
Tomatoes, 1 cup.
Onion, ¼.
Small bunch of herbs, anise, laurel, etc.
Salt.
Brown beans, 1 cup.
Leek, ¼.
Juice of 1 lemon.
Cook beans in water till soft, then add vegetables and herbs; after the soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, and serve.