Vegetable Soup

Ingredients

• a quart of ripe tomatoes
• a large handful of green corn
• another handful of young tender okra
• another handful of Irish potatoes
• a handful of small lima beans
• a pod of red pepper
• season cautiously with salt and pepper

Method

1. 1

   Simmer vegetables in a covered vessel for 5-6 hours, adding boiling water as needed.

2. 2

   Stir frequently to prevent sticking.

3. 3

   Optionally strain for a smoother soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 426. The excerpt below is the record exactly as published.

Vegetable Soup SOUPS Wine Soups dumplings and vegetables round it, and send the soup to table in a tureen. If liked, a little sugar browning may be added to the soup to color it. Time, three hours to simmer the soup. Vegetable Soup. — The best soup may be made with little expense when vegetables are plentiful. What remains of a roast will serve very well for a basis, if no piece of fresh, un- cooked meat is at hand. Let the vessel in which you make your soup be provided with a close cover, and allow yourself plenty of time, so that the soup need only simmer for five or six hours, but never boil. As the water evaporates, add more, but al- ways let it be boiling water, after the first, which is poured cold over the meat. Add vegetables according to the taste of your family. For in- stance, a quart of ripe tomatoes, scalded and peeled, is not too much, but even two or three make their impression when more cannot be ob- tained ; a large handful of green corn, cut from the cob ; another of young tender okra ; and yet another of Irish potatoes, peeled and cut into small pieces ; and, lastly, a handful of small lima beans. Season cautiously with salt and pepper, remembering that more can be easily added at table. In this kind of soup a pod of red pep- per

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