Fresh Vegetable Soup

Name: Fresh Vegetable Soup
Ingredients: Two lbs. soup beef; 1 carrot; 1 stalk celery; 2 onions; 1 cup cabbage cut fine; 1 cup lima beans; 1 cup peas; 1 cup string beans; 2 cups tomatoes; 1 cup diced potatoes; 1 cup corn; 1 okra sliced

From The Memorial Hall cook book, 1919

This soup is great for camping parties.

Presented as published in 1919. 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

3574Calories

251 gProtein

185 gCarbs

230 gFat

Full nutrition (33 nutrients)

Calories3574 kcal

Protein251 g

Carbohydrates185 g

Fiber51 g

Sugars61 g

Total Fat230 g

Saturated Fat89 g

Monounsaturated Fat95 g

Polyunsaturated Fat9.1 g

Cholesterol671 mg

Sodium1248 mg

Potassium10502 mg

Calcium1075 mg

Iron49 mg

Magnesium949 mg

Phosphorus3500 mg

Zinc47 mg

Copper6.3 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C227 mg

Vitamin A681 mcg

Vitamin E2.3 mg

Vitamin K301 mcg

Vitamin B65.5 mg

Vitamin B1224 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.3 mg

Niacin (B3)47 mg

Folate293 mcg

Choline85 mg

Caffeine0 mg

Water2119 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 62. The excerpt below is the record exactly as published.

Fresh Vegetable Soup Two lbs. soup beef and bone, 1 carrot, 1 stalk celery, 2 onions, 1 cup cabbage cut fine, 1 cup lima beans, 1 cup peas, 1 cup string beans, 2 cups tomatoes, 1 cup diced potatoes, 1 cup corn, 1 okra sliced

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