Vegetable Soup

Ingredients

• soup bone
• 2 quarts cold water
• 1/4 cup of cabbage
• 1 good-sized potato
• 1/2 cup onion
• 1 cup tomatoes
• 1 saltspoon barley
• 1 tablespoon sago

Method

1. 1

   Scrape the soup bone, cut meat into cubes, and put in a kettle with cold water.

2. 2

   Let stand for 30 minutes, then heat to boiling, remove scum, cover, and cook slowly for 4-5 hours.

3. 3

   Remove from fire, drain, and let cool.

4. 4

   Add vegetables and boil for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 61. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Scrape clean the outside of a soup bone; cut the lean meat from it into inch cubes ; put all together in soup kettle with 2 quarts cold water ; let stand 30 minutes on back of stove ; heat gradually to boiling point ; remove scum as it arises ; cover and cook slowly 4 or 5 hours, keeping below boiling point. Remove from fire, drain from the bone and meat and let stand until cold ; after which fat should be taken off from top. Return to stove and add *)4 cup of cabbage, washed and shaved ; 1 good- sized potato, pared and sliced thin ; */> cup onion, sliced thin ; 1 cup tomatoes, a few celery leaves, 1 saltspoon barley, 1 tablespoon sago

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