Vegetable Soup II or Vegetable Chowder

Ingredients

• 1 cup sliced okra, cooked or canned
• 3 potatoes, in small cubes
• 2 cups tomato
• 4 cup peas
• 1 stalk celery, cut fine
• 2 green peppers, chopped
• 2 onions, thinly sliced
• 2 quarts water
• 3 slices bacon, diced

Method

1. 1

   Cook bacon until crisp and brown, add other ingredients.

2. 2

   Cook slowly until vegetables are soft.

3. 3

   Season to taste with salt and pepper.

4. 4

   Many other vegetables may be added, chopped or in small pieces, such as cabbage, asparagus, carrots, broccoli or cauliflower flowerets, Lima beans, etc.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 73. The excerpt below is the record exactly as published.

VEGETABLE SOUP II OR VEGETABLE CHOWDER 1 cup sliced okra, cooked or canned 3 potatoes, in small cubes 2 cups tomato 1 stalk celery, cut fine 4 cup peas 2 green peppers, chopped 2 onions, thinly sliced 2 quarts water 3 slices bacon, diced

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