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Vegetable Soup Without Stock

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Vegetable soup (made without stock)' — Farmers' Bulletin 771, 'Homemade Fireless Cookers and Their Use,' USDA, Feb. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1 tablespoon flour binder is replaced with cornstarch at exactly half the flour amount (1 1/2 teaspoons), added as a cold-water slurry at the end instead of a cooked flour-butter paste. Fireless-cooker holding time converted to a stovetop simmer.

A meatless vegetable soup — carrots, turnips, potatoes, onion, cabbage, and tomato — enriched with butter. The original's flour binder is swapped for cornstarch at exactly half the amount.

Category: MainsServes: 6Time: 60 minComplexity: 2/5

Why this complexity: Several vegetables are cut small and pre-cooked in butter.

Ingredients

  • 1/2 cup diced carrots
  • 1/2 cup diced turnips
  • 1 cup diced potatoes
  • 1/2 cup chopped onions
  • 1/4 cup shredded cabbage
  • 3 cups tomato juice, or one 28-ounce can tomatoes, chopped with their juice
  • 1 quart water (4 cups)
  • 5 tablespoons butter, divided
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons salt
  • 1 tablespoon celery seed, crushed
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon chopped parsley

Method

  1. Cut all the vegetables small. Cook the carrots, turnips, cabbage, and tomato in 3 tablespoons of the butter for 10 minutes. Add the potatoes and cook 3 minutes more.
  2. Add the water, salt, celery seed, and pepper. Cover and simmer until every vegetable is tender, about 30 minutes (the original holds it 4 to 6 hours in a fireless cooker; the vegetables will be fully tender well before that).
  3. Stir the cornstarch into 2 tablespoons cold water until smooth, stir it into the soup, and simmer 2 minutes, until lightly thickened.
  4. Stir in the parsley and the remaining butter and serve hot.

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