Boston Soup Recipes, 1880s

Mixed Vegetable Soup Recipe

1 quart stock, brown or white
1 quart boiling water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped turnip
1/2 cup chopped parsnip
1/2 cup chopped cabbage
1 cup strained tomatoes
1 tablespoon chopped parsley
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Use all or as many varieties of vegetables as you wish, or if you have only a few, add macaroni, rice, or barley, having in total, half the amount of vegetables as you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, potatoes, or onions should be parboiled (pre-cooked) five minutes, and drained carefully. Fry the onions and carrot, and then put together with the water and stock. Simmer until tender. Add the seasoning. Serve without straining. Always add sugar to mixed vegetable soup.

Related Recipes
Julienne Soup

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