Vegetable Soup

Ingredients

• i d pounds beef
• 5 good-sized potatoes
• 4 carrots
• I of a small head of cabbage
• 1 can of tomatoes
• 2 onions
• a bunch of green celery tops

Method

1. 1

   Put the beef in cold water and boil until tender.

2. 2

   Add the finely cut vegetables and let boil, adding more water as needed.

3. 3

   One hour before dinner, add the onions and celery tops.

4. 4

   Cut the beef into small pieces before serving.

Nutrition per serving

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 15. The excerpt below is the record exactly as published.

VEGETABLE SOUP {Kingston Hall) To make a dinner pot of vegetable soup for a family of seven or eight, put on in cold water i\ pounds beef and boil till tender. Then add the following, finely cut up: 5 good-sized po- tatoes, 4 carrots, \ dozen medium-sized tur- nips, I of a small head of cabbage, 1 can of JO Kingston Hall tomatoes, or the like quantity of fresh ones. Let all these boil and put more water in when needed. One hour before dinner cut up 2 onions and a bunch of green celery tops

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