How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetable Soup 1968 ( Indiana)?

You need 16 ingredients. The key ingredients include: 3 lbs soup bone, 3 quarts cold water, 2 tablespoons salt, less if desired, 1 medium onion, and more.

Is Vegetable Soup 1968 ( Indiana) suitable as soups & stews?

Yes, Vegetable Soup 1968 ( Indiana) falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vegetable Soup 1968 ( Indiana)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup 1968 ( Indiana) Recipe

Name: Vegetable Soup 1968 ( Indiana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs soup bone; 3 quarts cold water; 2 tablespoons salt, less if desired; 1 medium onion; 1 head cabbage; 4 medium carrots; 3 medium parsnips; 2 medium potatoes; ½ cup pot barley; 2 bay leaves; 2 small chili peppers; 1 bunch dill; 1 bunch parsley; 10 ounces peas; 1 quart cut up tomatoes; 10 ounces heavy cream

Vegetable Soup 1968 ( Indiana)

Eats Now Editorial Team · 396 kcal · Soups & Stews

Vegetable Soup 1968 ( Indiana) – a delicious recipe with soup bone, cold water, salt, onion, cabbage, carrots. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Vegetable Soup 1968 ( Indiana)

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