Ingredients Jump to Instructions ↓

  1. 5 1/3 of a carrot

  2. 1/3 of a small turnip Small piece of cabbage

  3. 1 stalk of celery

  4. 1 onion

  5. 2 potatoes

  6. 2 quarts water

  7. 2 teaspoons vegetable oil or butter

  8. 1/4 cup nut soup stock

  9. 1 cup strained tomatoes

  10. 1 teaspoon summer savory

  11. 1 tablespoon salt

Instructions Jump to Ingredients ↑

  1. Instructions Grind the vegetables through a food chopper with the coarse cutter. Bring to a boil in water. Simmer for three hours. Dissolve the soup stock in the tomato, heat it to boiling, and add it to the soup. Cook one hour longer. Add the savory and salt. If there is less than two quarts of soup, add enough hot water to make that amount. The soup stock may be omitted and one-third cup of split peas cooked with the vegetables to take its place. The broth from this soup may be used for bouillon. .


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