Vegetable Soup

Ingredients

• 2 bunches carrots and carrot tops
• 1 potato (peelings and all) washed and chopped
• 1 (13-oz.) can tomatoes or 1 can tomato soup
• 2 bunches onions and onion tops
• 3 quarts water

Method

1. 1

   Cook two hours.

2. 2

   Strain through sieve.

3. 3

   Cook one-half cup rice; strain and brown it; then add it and the rice water to soup and cook one-half hour more.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 14. The excerpt below is the record exactly as published.

VEGETABLE SOUP. 2 bunches carrots and carrot tops 1 potato (peelings and all) washed and chopped 1 (13-oz.) can tomatoes or 1 can tomato soup 2 bunches onions and onion tops Any left-overs or outside leaves of lettuce or cabbage 3 quarts water

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