Vegetable Bouillon Recipe 2

Ingredients for Vegetable Bouillon Recipe 2

• 2 cups sliced tomatoes
• 2 2/3 cups sliced carrots
• 2/3 cup sliced turnips
• ½ cup dried peas
• 1 teaspoon salt
• 3 quarts water

Instructions

1. Soak the dried peas overnight.
2. Then put to cook in cold water, letting it come slowly to the boiling point.
3. Simmer for four hours or until the peas are thoroughly softened.
4. Pare and slice the turnips and carrots. Add to the peas for about one hour and a half before they have finished cooking.
5. Pare the potatoes and slice. Add them to the peas and other ingredients for 30 minutes.
6. When all are tender, drain off the liquid, which should equal one quart in quantity.
7. If there is not this quantity, add sufficient water to make one quart.
8. If desired, one tablespoon Japanese sauce or soy may be added.
9. To each serving add a tablespoon small string beans cut into short lengths.

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