Vegetable Soup
- 3 ounces butter
- 2 large onions
- 1 turnip
- 1 carrot
- Head of celery
- 1 pint beans or split peas, soaked in cold water all night
- 1 slice stale bread
- Blade of mace
- 2 dozen allspice
- 2 dozen peppercorns
Put the butter in a gallon stew pan. Set it over a slow fire. While the butter is melting, slice the onions and cut the turnip, carrot and celery in thin pieces. Put these in the butter and cover them closely for about 25 minutes until they are slightly browned, shaking frequently to prevent them from burning.
Boil the soaked beans or split peas in 2 quarts of water. When the vegetables are browned, pour the boiling peas over them with the water they were boiled in. Add 2 more quarts of water. Bring to a boil and skim it well.
Add the stale bread, mace, allspice and peppercorns. Cover closely and let it simmer for 3 hours.
Strain and press through a colander with a wooden spoon. Return to the kettle. Let it boil up and serve like a rascal with a smile on your face.
Boil the soaked beans or split peas in 2 quarts of water. When the vegetables are browned, pour the boiling peas over them with the water they were boiled in. Add 2 more quarts of water. Bring to a boil and skim it well.
Add the stale bread, mace, allspice and peppercorns. Cover closely and let it simmer for 3 hours.
Strain and press through a colander with a wooden spoon. Return to the kettle. Let it boil up and serve like a rascal with a smile on your face.
Submitted by Mar 17, 2010
15 min
30 min
45 min