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Vegetable Soup

  • 4 or 5 pounds of lean beef
  • 6 quarts of water
  • Salt
  • 2 roots of celery
  • Cabbage
  • Turnips
  • Potatoes
  • Carrots
  • Pepper
  • Pot-herbs
  • Barley
Put on four or five pounds of lean beef to boil is six quarts of water, with a little salt in it. About an hour before you serve the soup, add in (according to the time they require to boil) two roots of celery cut into slips, some cabbage, turnips, potatoes (all cut into small pieces), and carrots. Season with pepper, salt, and pot-herbs; if you please, you can add handful of barley.
Submitted by Cassyjean - Torrington, CT Aug 24, 2009 11 min 60 min 71 min

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