{"id":6666,"slug":"vegetable-soup-4","title":"VEGETABLE SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a small soup bone","cold water","one-half cup each of celery, carrots, and onion","fat","one tablespoon of chopped parsley","one-half cup of potatoes","salt and pepper"],"ingredients_norm":["soup bone","cold water","each of celery carrots and onion","fat","parsley","potato","salt and pepper"],"steps":["Take a small soup bone, cover with cold water.","Cut one-half a cup each of celery, carrots, and onion. Brown in fat, cooking five to ten minutes.","Add one tablespoon of chopped parsley and one-half cup of potatoes.","Add to soup bone and cook one hour.","Season with salt and pepper.","Remove bone and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w6:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"28bbd806e20273e80a623eb906474dece8bc2899531dee982740ac55de70011f","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/vegetable-soup-4"}