Grandmother's Vegetable Soup

Ingredients

• Select of the upper shank of beef two pounds
• four quarts cold water
• one cup navy beans
• one cup of cabbage
• two onions
• two potatoes
• small turnip
• one carrot
• one tomato
• one small red pepper
• sprig of parsley
• one tablespoon of corn meal
• one tablespoon of wheat flour

Method

1. 1

   Wash and place beef in soup kettle with cold water; let stand half an hour.

2. 2

   Wash and soak beans overnight.

3. 3

   Put in kettle with meat and boil until tender.

4. 4

   Add salt and pepper.

5. 5

   Add prepared vegetables and cook slowly, adding water as needed.

6. 6

   Thicken with corn meal and wheat flour dissolved in cold water before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 39. The excerpt below is the record exactly as published.

GRANDMOTHER'S VEGETABLE SOUP. Mrs. S. P. Turner, Tustin, Cal.— Se- COOKING AND OTHER RECIPES. 25 lect of the upper shank of beef two pounds, wash and place in soup kettle with four quarts cold water; let stand one-half hour; wash and soak over night one cup navy beans; put in kettle with meat and boil to- gether until all are tender, then add salt and black pepper sufficient for all. Have ready one cup of cabbage, cut or sliced fine; two onions sliced, two potatoes, small turnip and one carrot in cubes, one tomato, sliced; one small red pepper and sprig of parsley

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