Barley Vegetable Soup

Name: Barley Vegetable Soup
Ingredients: beef bone; 2 quarts water; 1 small can tomatoes; 2 tablespoons rice or barley; 1 teaspoon salt; Y% teaspoon paprika; 3 large turnips (use large shredder); 3 large potatoes (use large shredder); 1 large onion (use medium shredder); 3 large carrots (use large shredder)

From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931

Presented as published in 1931. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

627Calories

17 gProtein

141 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories627 kcal

Protein17 g

Carbohydrates141 g

Fiber26 g

Sugars40 g

Total Fat1.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium2600 mg

Potassium3980 mg

Calcium338 mg

Iron5.1 mg

Magnesium212 mg

Phosphorus508 mg

Zinc2.9 mg

Copper1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C223 mg

Vitamin A1581 mcg

Vitamin E2.2 mg

Vitamin K44 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.5 mg

Folate365 mcg

Choline88 mg

Caffeine0 mg

Water2981 g

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 9. The excerpt below is the record exactly as published.

BARLEY VEGETABLE SOUP beef bone 3 large turnips (use large 2 quarts water shredder) 1 small can tomatoes 3 large potatoes (use large 2 tablespoons rice or barley shredder) 1 teaspoon salt 1 large onion (use medium Y% teaspoon paprika shredder) 3 large carrots (use large shredder)

Cook this with the app: pantry check, scaling, and the assistant.