Vegetable Soup

Name: Vegetable Soup
Ingredients: 3 lb. beef; 2 medium size carrots; 1 large onion; 1 pt. of chopped cabbage; 1 c. green peas; 1/2 c. green beans; 1 stick celery; 1 medium sized potato; 2 ripe tomatoes; 1 c. cooked tomatoes; 2 tbsp. catsup

From The Relief Societ Cookbook, 1930

Recipe by Mrs. S. A. Munns.

Presented as published in 1930. 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

2677Calories

320 gProtein

135 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories2677 kcal

Protein320 g

Carbohydrates135 g

Fiber36 g

Sugars44 g

Total Fat102 g

Saturated Fat38 g

Monounsaturated Fat47 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol898 mg

Sodium1470 mg

Potassium8878 mg

Calcium649 mg

Iron39 mg

Magnesium540 mg

Phosphorus3423 mg

Zinc78 mg

Copper2.1 mg

Manganese3 mg

Vitamin D1.4 mcg

Vitamin C424 mg

Vitamin A1265 mcg

Vitamin E6.6 mg

Vitamin K150 mcg

Vitamin B69.5 mg

Vitamin B1235 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)3.4 mg

Niacin (B3)86 mg

Folate563 mcg

Choline953 mg

Caffeine0 mg

Water2459 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 31. The excerpt below is the record exactly as published.

VEGETABLE SOUP For a small family. Boil 3 lb. beef till tender. Then add 2 medium size carrots, 1 large onion, 1 pt. of chopped cabbage, 1 c. green peas, 1'2 c. green beans, 1 stick celery, 1 medium sized potato, 2 ripe tomatoes or 1 c. cooked tomatoes. Cook all together till well done. Salt and pepper to taste. 2 tbsp. catsup

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