Vegetable Soup

Name: Vegetable Soup
Ingredients: One large soup bone; three quarts water; can tomatoes; one can corn; one pint fresh butterbeans; one pound cabbage; six Irish potatoes; one onion; one tablespoonful sugar; salt and pepper to taste

From Durham cook book ..., 1921

The secret of good soup is in the length of cooking.

Presented as published in 1921. 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

2202Calories

110 gProtein

441 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories2202 kcal

Protein110 g

Carbohydrates441 g

Fiber101 g

Sugars53 g

Total Fat6.3 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.6 g

Cholesterol0 mg

Sodium2478 mg

Potassium11275 mg

Calcium981 mg

Iron82 mg

Magnesium1198 mg

Phosphorus2083 mg

Zinc16 mg

Copper11 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C246 mg

Vitamin A50 mcg

Vitamin E3.2 mg

Vitamin K300 mcg

Vitamin B64.8 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)19 mg

Folate1514 mcg

Choline352 mg

Caffeine0 mg

Water4183 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 11. The excerpt below is the record exactly as published.

VEGETABLE SOUP. One large soup bone, three quarts water; boil one hour, strain and put meat back in stock. Add can tomatoes, one can corn, (or six ears fresh corn), one can butterbeans or one pint fresh butterbeans, one pound cabbage, six Irish potatoes, one onion, one tablespoonful sugar, salt and pepper to taste

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