|Food and Feeding|
|by Henry Thompson|
This Elibron Classics book is a facsimile reprint of a 1899 edition by Frederick Warne and Co.
1 - 10 of 112 for homemade vegetable soup
Brown ground beef ... Add garlic powder, onion powder, salt and pepper, to taste. Add remaining ingredients to pot and cook until vegetables are tender.
Cook ground beef ... tomatoes. Heat to boiling and then lower heat. Cover and simmer 90 minutes or until vegetables are as tender as you desire. Bon Appetit!
This recipe is ... is a great soup to let cook ... onions. Cook until vegetables are almost tender, ... still somewhat firm. Add salt and pepper to taste.
1. Rinse carrots ... in a large soup kettle. Add water ... needed, to cover vegetables. 5. After ... Add salt and pepper to taste. Makes 8 to 10 servings.
Bring all to a boil. Simmer until tender. Freezes well. This makes up about 10 quarts of soup.
Boil carrots in ... Add to the vegetable mix, then add ... dash of garlic salt and chili powder and 1 tablespoon Worcestershire sauce. Simmer several hours.
Boil meat until ... potatoes, and any leftover vegetables you may have in the refrigerator. Add salt, pepper, and paprika. Cook until vegetables are tender.
In large kettle, cover beef with water, heat to boiling. Add bay leave and peppercorns. Reduce heat, cover and simmer 1 3/4 hours or until meat is ...
In medium pot ... in oil. Add vegetables, stewed tomatoes, Special sauce and water to cover all vegetables. Simmer for 2 to 3 hours. Season to own taste.
Cook ground beef until well done. Drain, set aside. Chop celery, onions, carrots, bell pepper. Mince garlic. Combine all in large stock pot. Add ...
top of page