Vegetable Soup

Ingredients

• Boil four pounds of lean beef
• in three quarts of water
• two carrots
• two turnips
• half a head of cabbage
• an onion
• two or three stalks of celery
• half a cup of rice or barley

Method

1. 1

   Boil the beef for three or four hours.

2. 2

   In another pan, boil your vegetables.

3. 3

   Chop together very finely the carrots, turnips, cabbage, onion, and celery; add the rice or barley; boil until tender.

4. 4

   Strain the stock into the pot with the vegetables.

5. 5

   Boil all together for half an hour and season to taste.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 4. The excerpt below is the record exactly as published.

Vegetable Soup. — Boil four pounds of lean beef in three quarts of water, for three or four hours. In another pan boil your vegetables. Chop together very finely two carrots, two turnips, half a head of cabbage, an onion, and two or three stalks of celery ; add half a cup of rice or barley

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