This is made according to either of the foregoing receipts, in summer
with green—in winter with dried and split peas. Just before straining
the soup, add a quart of tomatoes, which have already been stewed soft;
let the whole come to a good boil, and strain as above directed. If
the stewed tomato be watery, strain off the superfluous liquid before
pouring into the pea soup, or it will be too thin.