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Vegetable Soup

From Observatory
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Ingredients
  • 2 cups Soup Stock
  • 1 small carrot
  • 1 small onion
  • 1 small turnip
  • 1 small potato
  • ½ cup chopped cabbage
  • ½ cup chopped celery
  • 1 tomato—fresh or canned
  • ½ tablespoon chopped parsley
  • 1½ teaspoons salt
  • Pepper
Utensils
  • Medium-sized covered saucepan
  • Vegetable-knife
  • Small saucepan
Directions
  1. Peel all the vegetables, and cut them into small pieces.
  2. Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water.
  3. Put all the materials (including Soup Stock) in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour.
Remarks

It is not practicable to make this particular soup in a smaller quantity.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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