Freda R. Lavine, Recipes Tried and True — Soups (1922)
“ VEGETABLE SOUP 11⁄2 quarts boiling water, 1⁄3 cup diced carrots, 1⁄2 cup cooked carrots, 11⁄2 cup potatoes, 1⁄4 cup sliced onions, 1 cup strained tomatoes, 4 tablespoons butter or other fat, 1 teaspoon sugar, 4 cloves, 2 teaspoons salt, 11⁄2 teaspoons chopped parsley. Use all or any and as many varieties as you wish, using half as much vegetables as liquid. Wash, pare, scrape and cut vegetables fine all but potatoes and tomatoes. Heat fat, add vegetables, cook ten minutes, stirring constantly. ”
