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# Vegetable Soup

# Ingredients

• 2 1/2 lbs. of beef (with soup bone)
• 3 quarts of water
• 1 tablespoon sugar
• salt to suit taste
• a few pepper corns
• 1 cup of each, of the following vegetables
• diced small
• carrots
• Potatoes
• Celery
• 2 tablespoons onion cut very fine
• 1/2 head cabbage cut very fine
• 1/2 can corn (or its equivalent in fresh)
• 1/2 can peas (or its equivalent fresh)
• 2 tablespoons minced parsley
• 1/4 cup turnip and parsnip if at hand (not necessary)
• 1/2 can tomatoes (or equivalent fresh)

# Directions

Put meat in large kettle and boil for an hour; now add all the other ingredients and cook until soft. Ready then to serve.

This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vegetables slightly, excepting the potatoes. Now cover all, adding potatoes with boiling water and cook until tender.

When done season and add hot milk and 1 cup cream. This is very fine.

In making this soup without meat omit the tomatoes and use string beans instead.

# Credits and Notes

Tell me what you eat, and I'll tell you what you are.
- Brillat Savarin (1755 - 1826; Q313027 on Wikidata).

• Some or all of the text on this page was taken from The Suffrage Cook Book (1915) - this work is out of copyright. It is not always clear on who wrote what recipe.

This page was last edited on 2026-09-09 03:46:44.

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