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      Title: German Vegetable Soup
 Categories: Penn dutch, Soup, Stew
      Yield: 1 servings
 
      1 lg Soup bone
      1 pt Tomato
      1 pt Lima beans
      1 pt Corn, grated
      2 c  Cabbage, chopped
      1 lg Turnip, diced
      1    Carrot, diced
      1    Onion, sliced
      1 ts Flour
    1/2 c  Milk
           Salt & pepper
           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.
 
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