Vegetable Soup

Ingredients

• 4 pounds fresh lean beef
• 1 gallon cold water
• 1 or 2 pounds soup bone
• 4 pounds such vegetables as may be obtainable
• Pepper and salt

Method

1. 1

   Put the meat and bone into a pot with the water and one tablespoonful of salt, and cook as directed.

2. 2

   When the soup has boiled about four or four and a half hours, strain it through a colander, return it with the good meat to the pot, leaving out all bones, skin, gristle, etc.

3. 3

   Prepare the vegetables, put them into the soup, and let them boil gently until thoroughly done, stirring occasionally.

4. 4

   When cooked, take out the vegetables, mash and return them to the soup, boil one minute, season lightly, and serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 21. The excerpt below is the record exactly as published.

VEGETABLE SOUP. 4 pounds fresh lean beef. 1 gallon cold water. 1 or 2 pounds soup bone. Pepper and salt. 4 pounds such vegetables as may be obtainable

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