Vegetable Soup

Ingredients

• 2 lbs. of beans, (previously soaked)
• 2 onions
• carrots, 2
• 2 beets, (boiled)
• 4% tins of tomatoes
• and salt
• Thick slice of toast

Method

1. 1

   Boil the onions, beans, and carrots until soft.

2. 2

   Strain.

3. 3

   Add two quarts of water, beets, toast, tomatoes, and seasoning.

4. 4

   Cook for half an hour longer.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.

vegetable soups.—Mrs. I. Card, Walsh, Ont. OYSTER SOUP. Butter, 2 tablespoonsful; flour, 2 tablespoonsful; salt, 1% teaspoonful; pepper, % teaspoonful; milk, 1 pint. Cook until it thickens, stirring constantly. Add 1 pint of oysters. Heat until oysters are thor- oughly warmed through. Serve with browned or plain soda biscuits.—Mrs. Kendrick, Nanticoke, Ont. OYSTER STEW. Put 1 quart of milk and most of the juice of a can of oysters on to heat, chop oysters fine and put in milk, salt, pepper and piece of butter size of small egg, thicken with cracker crumbs and let boil up well.—Mrs. Chester 8S. Armstrong, Waweig, N.B. OX TAIL SOUP—Ox tails, 1; water, 1 or 2 quarts; carrots, cut, 2; onion, cut, 1. Pepper and salt to taste. Boil until the meat is tender and serve hot. —Mrs. S. J. Schelly, Brantford, Ont. POTATO SOUP (Browned). Peel several potatoes, cut fine and cover with water. Cook well, season to taste with salt and pepper. When done slice onion real.fine, and put in, also two tablespoons of melted and browned butter, and four cups of milk. Let come to a boil—Mrs. M. Hugo Unland, Chesterwold, Alta. POTATO SOUP (Plain). Slice 6 or 8 potatoes into 3 pints of milk and water, mixed, add a carrot, 2 or 3 stalks of celery, and an onion minced together, a few whole peppers and some salt. Boil one hour, strain, serve with stale bread cut in dice and fried crisp.—Miss Belle Walker, Guelph, _ Ontario. TOMATO SOUP (Plain). Into 2 quarts of meat broth put 1 pint of tomatoes, 3 tablespoons rolled oats, 1 heaping tablespoon of minced onions and let boil at least one hour. Add 144 teaspoon of soda, then’1 cup of rich milk or cream. Season to taste.—Miss May Duncan, Calgary, Alta. THRESHED 5,000 BUSHELS Mr Monson Haley, South Rawdon, N.S., says:—I have used your 5 H.P. “Bu-Pcss’ Magnet Gascline Engine and am well satisfied with it. I have been threshing with it one month and have threshed very necr five thousand bushels of grain. I am well pleased with it, as it starts so easy and does such good work. I am greatly pleased with the assistance your agent, Mr. Elkington, rendered me and I will recommend your engine to everybody I find that wants an up-to-date engine. 9 2 cups of milk. Boil tomatoes with water added, “10. minutes. Add Bee matoes two cups of milk, butter size of an egg, soda and mustard, mixe with a little milk, pepper and salt to taste—Mrs. A. B. Petrie, Guelph, O VEGETABLE SOUP. 2 lbs. of beans, ((prevftously soaked), 2 onions carrots, 2 beets, (boiled) 4% tins of tomatoes, and salt. Thick slice of toa

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