Recipes > Soup > Vegetable Soup > Vegetable Soup

Vegetable Soup


  • 1 pint of stock
  • 1 cup of tomato pulp, made by scalding the peeling of tomatoes, or the canned tomatoes
  • 1/2 cup of diced potatoes
  • 1/2 cup of mixed vegetables; cabbage, turnips and peas, may be added
  • 1/2 carrot cut in dice
  • 1 tablespoon of parsley
  • 2 tablespoons of flour
  • salt and pepper to taste
  • portion of bunch of potherbs


Take a bunch of potherbs, divide into small bunches and tie each with a string and then use one of these in the vegetable soup. Put the remainder of the herbs in a fruit jar until needed again.

Put the herbs in the stock, add the tomatoes and let simmer. Cook the vegetables in one pint of water until tender and then add water and all to the stock and add the seasoning and flour, mixed with a little cold water, and cook for five minutes.


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Mrs. Wilson's Cook Book (1920).

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