German Vegetable Soup

GERMAN VEGETABLE SOUP

1 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

1 ea Soup bone, large

1 pt Tomato

1 pt Lima beans

1 pt Corn, grated

2 c Cabbage, chopped

1 ea Turnip, large, diced

1 ea Carrot, diced

1 ea Onion, sliced

1 t Flour

1/2 c Milk

1 x Salt & pepper

1 x Water, cold

Wash soup bone thoroughly and cover with cold water

and allow it to boil for several hours. Skim off the

fat and add the vegetables. Season to taste. Mix the

flour with the milk and stir into soup. Cook for 1

hour and serve hot. Source: Pennsylvania Dutch Cook

Book - Fine Old Recipes, Culinary Arts Press, 1936. - - - - - - - - - - - - - - - - - -