Title: German Vegetable Soup
Categories: Penn Soup
Yield: 1 Servings
| 1 | | Soup bone |
| 1 | pt | Lima beans |
| 2 | c | Cabbage, chopped |
| 1 | | Carrot, diced |
| 1 | ts | Flour |
| | | Salt & pepper |
| 1 | pt | Tomato |
| 1 | pt | Corn, grated |
| 1 | | Turnip, diced |
| 1 | | Onion, sliced |
| 1/2 | c | Milk |
| | | Water, cold |
Wash soup bone thoroughly and cover with cold water and allow it to boil
for several hours. Skim off the fat and add the vegetables. Season to
taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and
serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.