Tomato Soup with Vegetables

Ingredients

• three carrots
• three heads of celery
• four onions
• two turnips
• a tablespoonful of butter
• a slice of ham
• a half-cup of water
• two or three quarts of good soup stock
• ten or twelve ripe tomatoes
• a half-dozen whole peppers

Method

1. 1

   Cut vegetables and simmer with butter and water for an hour.

2. 2

   Add soup stock, boil for half an hour, then add tomatoes and peppers.

3. 3

   Cook for another hour, strain, and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 10. The excerpt below is the record exactly as published.

TOMATO SOUP WITH VEGETABLES— VERY FINE. Cut small, three carrots, three heads of celery, four onions and two turnips; put them into a saucepan with a tablespoonful of butter, a slice of ham and a half-cup of water; let them simmer gently for an hour; then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock, made by boiling a beef bone in three quarts of water until the meat is tender. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dojsen whole peppers

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