Vegetable Soup

Ingredients

• Get a joint of beef
• about six quarts of cold water
• a cup of pearl barley
• one turnip
• two small carrots
• two tablespoonfuls dried celery leaves
• five or six potatoes
• pepper
• salt
• a tablespoonful of tomatoes

Method

1. 1

   Put beef bones in a soup kettle with cold water, bring to a boil and skim.

2. 2

   Cook for four to five hours, adding more water if necessary.

3. 3

   Two hours before serving, add barley, and one hour before, add grated vegetables and potatoes.

4. 4

   Season to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 516. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Get a joint of beef, have the bones sawed, not broken, and put in the soup kettle with about six quarts of cold water ; bring to a boil and skim ; let it cook steadily four or five hours, supplying more water, if it boils away too much. About two hours before the dinner hour, put in a cup of pearl barley, and an hour before dinner put in the following vegetables, grated : one turnip, two small carrots, or one large one, two tablespoonfuls dried celery leaves. If you have not the leaves, use the celery green ; season to taste, with pepper and salt, and a tablespoonful of tomatoes, if liked ; cut five or six potatoes

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