German vegetable soup

Yield: 1 servings

Measure Ingredient
1 each Soup bone
1 pint Lima beans
2 cups Cabbage, chopped
1 each Carrot, diced
1 teaspoon Flour
1 x Salt & pepper
1 pint Tomato
1 pint Corn, grated
1 each Turnip, diced
1 each Onion, sliced
½ cup Milk
1 x 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.

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