Vegetable Soup II

Ingredients

• about 1/2 or 1 cup of left-over meat gravy
• a little left-over meat
• 1/2 doz onions
• 2 qts water
• 1 cup tomatoes
• salt to taste
• 1 small, tender cabbage
• 2 small carrots
• 1 rutabaga
• 1 parsnip
• 3 potatoes

Method

1. 1

   Put the gravy and meat in a soup kettle with the browned onions, then add the water and vegetables.

2. 2

   Let boil gently for about 1.5 hours, adding more boiling water if needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 83. The excerpt below is the record exactly as published.

Vegetable Soup I To 3 pts water add 3 large fresh tomatoes or an equal amount of canned tomatoes, 1 large potato, peeled and sliced, 1 small carrot, peeled and cut very fine, a few tender cabbage leaves chopped fine, 2 small onions cut fine, salt to taste, 1 heaping tablesp drippings or butter, and V2 teasp mixed celery and coriander seeds, with 1 bay leaf and 1 small pod red pep- per. One or 2 stalks of celery may be added, if liked. Boil until the vegetables are thoroughly cooked, adding a little boil- ing water occasionally, if necessary. — [Mrs. A. B. C, Tex. Vegetable Soup 11 Put about Vz or % cup of left-over meat gravy or fryings together with a little left-over meat, if you have it, in a soup kettle with % doz onions, cut fine and browned in a little drip- pings, and add 2 qts water, 1 cup tomatoes, salt to taste, ^' small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip, and 3 potatoes

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