Vegetable Soup No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • qts. boiling water
  • 4 tablespoons butter or other fat
  • cup carrots, diced
  • cup cabbage, cut
  • 1 teaspoon sugar
  • cups potato, diced
  • 4 cloves
  • ¼ cup onion, sliced
  • 2 teaspoons salt
  • 1 cup strained tomatoes
  • teaspoons chopped parsley


Use all or any, and as many varieties of vegetables as you wish, using half as much vegetable as liquor.

Wash, pare, scrape and cut the vegetables fine. Then measure. Mix vegetables, all but the potatoes and tomatoes. Heat the fat in a spider, add the vegetables, cook 10 minutes, stirring constantly; add potatoes and cook 2 minutes longer, then add the boiling water and tomatoes and boil one hour or longer or until all the vegetables are tender, add the parsley, season to taste and serve hot. Any cold boiled vegetable (left overs) may be added to this soup.