"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetable Soup Recipe

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

Evelyn Parrish
Added: Saturday, April 22, 2006


Pail full of ripe tomatoes - peeled and chopped
1 quart diced carrots
1 pint lima beans
1 pint peas
5 large onions, diced
3 bunches celery, cut
3 green peppers, cut
1/2 cup pearled barley
1 cup alphabet macaroni
1/2 cup butter
1/2 cup salt

Cook vegetables, barley and macaroni separately. Then mix everything together and cook 10 minutes. Put in cans and boil in hot water bath for 1/2 hour.
To Serve: add 1 can of water to one can of soup.




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