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Canned Vegetable Soup

A soup made from tomatoes, cabbage, carrots, parsley, onions, celery, corn, salt, and water, canned after boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Canned Vegetable Soup

Ingredients

Directions

Prepare the vegetables

  1. Scald, peel, and mash the tomatoes.

  2. Run the cabbage, carrots, parsley, and onions through a food chopper.

  3. Mince the celery.

  4. Boil the corn on the cob for 10 minutes, then cut off and scrape the kernels.

Cook and seal

  1. Mix all ingredients and add 1 tablespoon of salt for every gallon.

  2. If the mixture is dry, add water.

  3. Boil until the carrots are cooked.

  4. Seal the soup hot in jars.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body, acidity and liquid base of the soup.
Cabbage
Adds bulk and a mild texture that holds up through long cooking.
Carrots
Add sweetness and firm texture once cooked through.
Onions
Contribute savory depth and aroma as they soften during boiling.
Corn
Adds sweetness and a tender, starchy bite to the soup.

The step that matters

Boil until the carrots are cooked. Carrots are dense and need sustained boiling to soften fully. Stopping early leaves hard pieces, and the soup must be fully cooked before it is sealed hot in jars for safe preservation.

Swap the cabbage

How well each one fits the dish's main ingredients (tomato, carrot, parsley, onion, celery, corn):

  1. Capsicumfits better
  2. Okrafits better
  3. Potatofits better
  4. Cabbagethe original

Fit is the average pairing score against tomato, carrot, parsley, onion, celery, corn. Candidates are from the same food group and used in at least 100 recipes.

“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.

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