Vegetable Soup (Scotch Pot)

Ingredients

• 2 lbs. beef knuckle with
• 1 can tomatoes No. 2 can
• 1 bunch carrots (5 to 6 small)
• 4 large potatoes, boiled
• 1 head celery, cut fine or creamed
• 2 medium sized onions
• Salt and pepper to taste
• 6 pods okra or small can

Method

1. 1

   Put soup bone and meat on to cook five hours before soup is to be served.

2. 2

   When it has boiled two hours at a low temperature, add cut up carrots, celery, whole onions, beans or butterbeans, okra, tomatoes.

3. 3

   One hour before serving add rice and reduce heat.

4. 4

   If a very thick soup is desired, creamed potatoes can be added 15 minutes before serving.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

VEGETABLE SOUP (SCOTCH POT) 2 lbs. beef knuckle with Beans, peas, or butterbeans some meat on it either fresh or small 1 can tomatoes No. 2 can 1 bunch carrots (5 to 6 V2 cup rice small) 4 large potatoes, boiled 1 head celery, cut fine or creamed 2 medium sized onions Salt and pepper to taste 6 pods okra or small can

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