Vegetable Soup with Soy Beans

Ingredients

• 1 pound meat bones
• 1¼ tablespoons celery
• ½ pepper pod, red
• 4 tablespoons tomato puree
• 1½ teaspoons carrots
• 2 tablespoons hominy
• 1½ teaspoons salt
• 1/7 onion
• 1½ teaspoons cabbage
• 1 quart water
• 1 bay leaf
• 1 clove
• 1¾ tablespoons turnips
• 2 tablespoons soy beans uncooked
• 1⅓ teaspoons parsley

Method

1. 1

   To 2 quarts of meat extract made by boiling beans with water, add vegetables and simmer until thoroughly cooked.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 14. The excerpt below is the record exactly as published.

teaspoons salt Dash of pepper Pick over the peas carefully and let soak several hours, then drain, add the cold water. Simmer 3 WARCOOKBOOK 49 hours or until soft. Rub through a coarse sieve. Melt the drippings, add cornstarch seasoning and milk and stir until all is smooth, then add the pulp of the peas, let boil 1 or 2 minutes and serve hot. A ham bone may be added if desired for additional flavor. SOY BEAN SOUP. y^ pound ham hock ^ ounce salt pork 5/6 cup soy beans 2 tablespoons onions y% pod red pepper i^ tablespoon salt 4 cups, 1 quart, water ^^ teaspoon vinegar To 2 quarts extract made by boiling ham hock, salt pork and water add vegetables. Soy beans may be whole or run through sieve. Simmer until thoroughly cooked. VEGETABLE SOUP WITH SOY BEANS. 1 pound meat bones 1^4 tablespoons celery y^, pepper pod, red 4 tablespoons tomato puree 1^ teaspoons carrots 2^ tablespoons hominy iy2 teaspoons salt 1/7 onion lJ/2 teaspoons cabbage 1 quart water 1 bay leaf 1 clove 134 tablespoons turnips 2 tablespoons soy beans uncooked 13^ teaspoons parsley

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