Vegetable Soup

Name: Vegetable Soup
Ingredients: Two quarts beef broth; three tablespoons of rice; one cup tomatoes; one-half cup corn; one-half cup peas; one carrot; two potatoes; one small bunch of celery; a little parsley

From The housewife's aid, 1950

Recipe by Mrs. Ray West.

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

740Calories

41 gProtein

127 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories740 kcal

Protein41 g

Carbohydrates127 g

Fiber18 g

Sugars25 g

Total Fat8.1 g

Saturated Fat2.3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium7152 mg

Potassium3550 mg

Calcium231 mg

Iron9.4 mg

Magnesium209 mg

Phosphorus722 mg

Zinc3.5 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C112 mg

Vitamin A591 mcg

Vitamin E1.4 mg

Vitamin K44 mcg

Vitamin B61.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)25 mg

Folate241 mcg

Choline129 mg

Caffeine0 mg

Water2509 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 4. The excerpt below is the record exactly as published.

VEGETABLE SOUP Two quarts beef broth, three tablespoons of rice, one cup to- matoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley

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