Bran tea, made in the proportion of a pint of bran to three quarts of
water, is used by many vegetarians as a foundation for soup. Butter
should be used generously with it.
A broth made from white beans is also good where a white stock is
required. Pick over the beans carefully, soak over night, drain and add
fresh water in the morning--three pints of water to a pint of
beans--cook gently until tender. If it is to be used as a stock, strain
without mashing the beans. If the water they are boiled in is hard, a
small pinch of soda will soften it.