Vegetable Soup No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • qts. boiling water
  • 4 tablespoons butter or other fat


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 boi