Home › Some Kitchen Kinks › Some Kitchen Kinks: Vegetable

Some Kitchen Kinks: Vegetable

Vegetable Soups. - Nearly every vegetable grown may be employed in the preparation of soups, either as the foundation for the soup or as a garnish to any kind of meat stock. A few types of vegetable soups are here given. Meat, meat broth, or beef extract may be added to any of them if additional flavor is desired, but as they stand they are very satisfactory soups.

Mixed Vegetable Soup. 3 quarts water. 1 quart shredded cabbage. 1 pint sliced potato. ½ pint minced carrot. 1½ pint minced turnip. 1½ pint minced onion. 1 leek. 2 tomatoes. 2 tablespoonfuls minced celery. 2 tablespoonfuls green pepper. 2 tablespoonfuls butter or drippings. 3 teaspoonfuls salt. 1/2 teaspoonful pepper.

Have the water boiling hard in a stewpan and add all the vegetables except the potatoes and tomatoes.

Boil rapidly for ten minutes, then draw back where it will boil gently for one hour. At the end of this time add the other ingredients and cook one hour longer. Have the cover partially off the stewpan during the entire cooking. This soup may be varied by using different kinds of vegetables.