Vegetable Soup

Ingredients

• meat
• cold water
• i tablespoon barley
• i tablespoon rice
• i can tomatoes
• 2 medium sized potatoes
• i large onion
• i turnip
• I carrot
• head cabbage
• i stalk celery
• a sprig of parsley
• slice in lemon

Method

1. 1

   Put meat in cold water and boil for 2 hours, adding salt.

2. 2

   Then add barley, rice, and ground vegetables.

3. 3

   Just before serving, slice in lemon.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Mrs. W. D. Duff, Lincoln, 111. Put meat in cold water and boil 2 hours, salt, add i table- spoon barley, i tablespoon rice, ^ can tomatoes; grind in meat grinder 2 medium sized potatoes, i large onion, i turnij), I carrot, head cabbage, i stalk celery, (use the dried leaves when celery is out of season), a sprig of parsley and add to the boiling stock. Just before serving slice in lemon

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