Vegetable Soup without Stock
- 2 cups carrots
- 2 cups turnips
- 3 cups celery
- 3 cups onion
- 2 qts. potatoes
- 3 qts. tomatoes
- 1 cup butter
- 1⁄4 cup chopped parsley
- 1⁄4 cup salt
- 11⁄2 teaspoons pepper
- 6 qts. water
Make it as directed on [page 71].
Serves forty-five or fifty persons.