With the colder days comes a demand for soups, which besides being a welcome addition to the meal, are also popular for lunches. Business people in possession of vacuum flasks can have a bowl of good hot soup, which will not only be warming but also a pleasant change from cut lunches.

Here are 8 soup recipes that are perfect for your cardiac diet:


Three pound chicken, 2 lb beef, 1 teaspoon salt, ½ cup bottled or stewed tomatoes strained, 6 lettuce leaves, 1 bay leaf, ⅛ teaspoon celery seed, ⅛ teaspoon mustard seed, noodles.

Dress the chicken. Wipe it and the beef with a cold, damp cloth. Disjoint the chicken. Put chicken and beef in saucepan, cover with cold water, bring to the boil and skim off the fat. Add 1 teaspoon of salt, tomatoes, lettuce leaves, bay leaf, celery seeds and mustard seeds. Cover and simmer gently for 4 hours. Cool, strain and let stand overnight. Skim off fat. Heat slowly to boiling point. Drop in noodles and simmer till they are tender.


One pound onions, 2 tablespoons butter, 1 tablespoon flour, 1½ quarts rich chicken stock, salt and pepper, cheese.

Slice and saute the onions in butter until brown. Sprinkle with flour and stir. Add to chicken stock, adding slowly and stirring till smooth. Season with salt and pepper. If made in the morning and allowed to stand several hours before serving, the flavor improves. Serve with a piece of bread sprinkled with cheese and toasted at the last moment. Serve extra cheese to be sprinkled over soup at the table.


Two tablespoons diced bacon or salt pork, 1 small onion (chopped), 2 cups parsnips (diced), 1 cup potatoes (diced), 2 cups boiling water, salt and pepper, 1 quart milk (scalded), ½ cup butter, ½ cup fine corn flake crumbs, 1 tablespoon minced parsley.

Fry the bacon of salt pork. Add onion and saute till tender, but not brown. Add parsnips, potatoes, boiling water and seasonings and simmer until vegetables are tender. Add remaining ingredients and continue cooking until chowder is very hot. Serves six.


Half cup dried butter beans, ½ cup dried peas, 2 tablespoons barley, 2 tablespoons rice, 2 quarts cold water, ½ cup celery (cut in small pieces), 2 potatoes (sliced), 2 onions (sliced), 1 white turnip (sliced), 1 cup stewed or tinned tomatoes, 2 tablespoons kidney beans, 1 teaspoon salt, 1 ham bone, ¼ teaspoon pepper.

Wash beans, peas, rice and kidney beans and soak overnight in cold water. Bring to boiling point. Add celery, potatoes, onions, turnip, tomatoes, salt and pepper. Simmer slowly 2 hours. Add water as it cooks away. About ½ hour before serving add ham bone and more seasoning if necessary. Remove bone before serving. This soup should be quite thick and is a meal in itself.


Half sheep’s head, 6 leeks (cut small), oatmeal to thicken, 1½ quarts water, pepper and salt to taste.

Prepare the head, either by skinning or cleaning the skin very thoroughly. Cut in two. If brains have been left, remove. Put head into boiling water. Simmer very gently for 3 hours, then add the leeks, seasoning and oatmeal, mixed smoothly with cold water, stirring till the whole is blended. Simmer for another hour and serve.


Knuckle of veal (about 3 lb), 1 large onion stuck with cloves, 2 blades of mace, ½ glass sherry, a little lemon juice, salt to taste, 1 cow heel, bunch sweet herbs, 6 peppercorns, forcemeat balls, 2 quarts water.

Put all the ingredients, except the forcemeat balls and lemon juice, in an earthenware jar, and stew for 6 hours. Do not open it till cold. When wanted for use, skim off all the fat and strain carefully. Place it on the fire, cut up the meat into 1½ inch squares and put in with the forcemeat balls and lemon juice into the soup, and serve. It can be flavored with a dessertspoon of anchovy sauce.


Two ox tails, 1 oz butter, 2 turnips, 1 leek, 1 bunch savory herbs, 12 wholesome peppercorns, 2 tablespoons ketchup, 1 level tablespoon salt, ½ glass port wine, 2 slices of ham, 2 carrots, 3 onions, 1 head of celery, 1 bay leaf, 4 cloves, 3 quarts water.

Cut up the tails, separating them at the joints.. Wash them and put them in a saucepan with the butter. Cut the vegetables in slices and add them with the pepper corns and herbs. Put in ½ pint of water and stir it over a sharp fire till the juices are drawn. Fill up the saucepan with the water, and when boiling add the salt. Skim well and simmer very gently for 4 hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour and flavor with the ketchup and port wine. Put back the tails, simmer for 5 minutes and serve.


The remains of a cold tongue, any cold pieces of meat or beef, bones, 2 onions, 1 head of celery, 1 teacup of rice, 2 lb skin of beef, 2 turnips, 2 carrots, 1 parsnip, salt and pepper to taste, 4 quarts water.

Put all the ingredients into a saucepan and simmer gently for 4 hours, or until all the goodness is drawn from the meat. Strain off the soup and let it stand to get cold. The kernel and soft parts of the tongue must be saved. When the soup is wanted for use, skim off all the fat, put in the kernel and the soft parts of the tongue, slice in a small quantity of fresh carrot, turnip and onion. Stew till the vegetables are tender, and serve with toasted bread.