Vegetable Soup III

Ingredients

• a shank soup bone of about 2 lbs
• enough to cover
• 1 onion
• 1 carrot
• 2 potatoes
• 2 tomatoes
• 2 tablesp rice
• half teasp celery seed
• salt and pepper to taste

Method

1. 1

   Boil the shank soup bone in cold water until all marrow and juice are extracted.

2. 2

   Remove meat and strain the broth, adding hot water to make about 3 qts.

3. 3

   Return broth to fire and add chopped onion, carrot, potatoes, tomatoes, rice, celery seed, and salt and pepper.

4. 4

   Boil until all ingredients are thoroughly done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 84. The excerpt below is the record exactly as published.

Vegetable Soup III Put on a shank soup bone of about 2 lbs in cold water enough to cover, and boil until all marrow and juice are extracted. Then remove meat and strain the broth through a wire sieve, adding hot water to it to make about 3 qts. Return broth to the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a few crisp tender leaves of cabbage, all chopped fine, 2 tablesp rice, .half teasp celery seed, and salt and pepper to taste

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