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Country Soup Recipe

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This recipe for Country Soup, by , is from Jane's Family Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joe & Anna Taylor


3 tablespoons butter
2 sliced carrots
3 leeks, cut into small pieces
2 cups chopped cabbage
2 stalks celery, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon sugar
1 quart water
3 cups beef bouillon
1 cup cooked white beans
2 medium potatoes, cubed
6 slices French bread fried in butter -- optional
Grated Swiss cheese

1. Melt butter in large, heavy saucepan. Add carrots, leeks, cabbage and celery. Simmer over low heat, stirring occasionally, about 20 minutes.
2. Add salt, sugar, water and bouillon. Bring to a boil. Add beans and potatoes. Cover and simmer 45 minutes or until vegetables are tender.
3. Strain vegetables. Reserve liquid. Put vegetables through a strainer to make a puree. Put the puree back in the saucepan and stir in liquid. Season to taste and heat.
4. Serve over slices of French bread in large soup bowls. Sprinkle with grated cheese.
5. Makes 4 to 6 servings.

Number Of Servings:
Number Of Servings:
4 to 6 servings




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