Name: Vegetable Soup
Ingredients: 12 quarts stock; 6 quarts water; 9 quarts cooked vegetables; barley (to taste)

Vegetable Soup

Ingredients

12 quarts stock
6 quarts water
9 quarts cooked vegetables
barley (to taste)

Directions

Combine stock and water in a large pot.
Add cooked vegetables and bring to a boil.
Stir in barley according to the season and cook until tender.
Adjust seasoning as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Stock: Forms the liquid base that carries the flavor of the soup.
Cooked vegetables: Add body, flavor and substance to the broth.
Barley: Thickens the broth slightly and adds a chewy, tender texture as it cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.