Herbs and Vegetables used in making Soup.
In Soup making, a large number of vegetables is used. Any vegetable that has a decided flavor may be used.
Among those from which Soups can be made successfully are cabbage, cauliflower, asparagus, corn, onions, turnips, carrots, parsnips, tomatoes, beans, peas, lentils, salsify, potatoes, spinach, celery, mushrooms, okra and even sweet potatoes.
These vegetables are used to provide flavoring and to form part of the Soup itself. When they are used simply for flavoring, they are cooked until their flavor is obtained and then removed from the stock.
When they are to form part of the Soup, as well as to impart flavor, they are left in the Soup in small pieces or made into a puree and eaten with the Soup.
Dried Bean Soup.
Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible.
Take two pounds of the lean of fresh beef (the coarse pieces will do).
Cut them up and put them into your soup-pot with the bones belonging to them (which should be broken in pieces), and a pound of lean bacon, cut very small.
If you have the remains of a piece of beef that has been roasted the day before, and so much underdone that the juices remain in it, you may put it into the pot and its bones along with it.
Season the meat with pepper only, and pour on it six quarts of water.
As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a tablespoonful of pounded celery seed.
Boil it slowly till the meat is done to shreds, and the beans all dissolved.
Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off.
From <a href=\"http://www.Soup-recipes-Soup.com/Soup.html\"><strong>Easy to Make Soup Recipes</strong></a>
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