German Vegetable Soup
soups, vegetables
1 soup bone
1 pint lima beans
2 cup cabbage, chopped
1 carrot, diced
1 teaspoon flour
1 salt & pepper
1 pint tomato
1 pint corn, grated
1 turnip, diced
1 onion, sliced
1/2 cup milk
1 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.
Yield: 1 servings