Vegetable Soup
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Put the meat and cold water on to boil.
As soon as it starts to boil, skim the surface.
Add the beans, cut vegetables, and salt, cover, and let boil slowly for three hours.
Strain off half of the clear soup and set aside for another day.
Add 1 cup of canned tomatoes to the remaining soup and vegetables, bring to a boil, and serve.
Original recipe, verbatim
Vegetable Soup
Three pounds fresh beef, 4 quarts water (cold), 1 large
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon
salt. Put meat and cold water on to boil. Soon as it starts
to boil skim. Add beans and vegetables, cut as for vegetable
soup, add salt, cover and let boil slowly for three hours.
Strain off half the clear soup and set aside to cool. Add 1
cup of canned tomatoes to the remaining vegetables and let
come to a boil. This makes good vegetable soup. Then use
the strained, clear soup for next day and add noodles or
boiled rice. Mrs. Louis Ziv.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.