Southern Jugged Soup

Ingredients

• 6 potatoes, sliced
• 1 onion, sliced
• 6 tomatoes or 2 cups canned tomatoes
• 1 turnip, diced
• 1 can peas
• 1 grated carrot
• 1/4 cup rice
• 3 quarts water
• 1 tablespoon salt
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch allspice

Instructions

1. Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover.
2. Boil any carcasses of cold chicken, bones of waste meat or steak with trimmings, in three quarts of water, until liquid is reduced to two quarts.
3. Strain, cool and remove.
4. Pour the broth over the vegetables.
5. Put on the cover and seal, using tape or muslin, to keep in the steam.
6. Set crock in a pan of hot water.
7. Place in oven and cook from four to six hours.

Attribution

Recipe published in 1935 Southern Cook Book of Fine Old Dixie Recipes