Vegetable Soup

Ingredients

• Small soup bone
• gallon of water
• two or three biscuits
• four medium sized Irish potatoes
• one pound can of tomatoes
• half cup of macaroni
• half cup of okra
• one pint of corn
• one-half cup of sweet milk
• Season to taste with salt and pepper

Method

1. 1

   Start the soup bone to boil in a gallon of water.

2. 2

   Crumb biscuits into this water.

3. 3

   Add potatoes, tomatoes, macaroni, okra, and corn.

4. 4

   Cook until soup water is reduced to about one-half gallon, then add vegetables and cook until thoroughly done, stirring often.

5. 5

   Just before serving, add sweet milk and stir well.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 5. The excerpt below is the record exactly as published.

Vegetable Soup. — Small soup bone. Start the soup bone to boil in a gallon of water. Crumb two or three biscuits (owing to size) into this water. Take four medium sized Irish potatoes cut in pieces, one pound can of tomatoes, half cup of macaroni broken fine, half cup of okra cut in thin slices, one pint of corn. Put vegetables in a pan and cook until soup water has been reduced by boiling to about one-half gallon, then put in the vegetables and cook until thoroughly done, stirring often. Just before taking up soup put in one-half cup of sweet milk, stirring in well. Season to taste with salt and pepper

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