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| VEGETABLE SOUP |
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- ½ cup dried lima beans
- ½ cup dried peas
- 2 tablespoons barley
- 2 tablespoons rice
- 2 tablespoons kidney beans
- 2 quarts cold water
- ½ cup celery, cut in
pieces
- 2 potatoes, sliced
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- 2 onions, sliced
- 1 white turnip, diced
- 1 cup stewed or canned tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ham bone or 1 frankfurter
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Wash beans, peas, barley, rice, and kidney beans and soak overnight
in cold water. Bring to boiling point. Add celery, potatoes,
onions, turnip, tomatoes, salt, and pepper. Simmer slowly 2 hours.
Add water as it cooks away. About half hour before serving add
ham bone and more seasoning if necessary. Remove bone before
serving. This soup should be quite thick and is a meal in itself.
Serves 6. |
Purchase soup
cookbooks
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