1930's Depression Soup

Creamy soup that has many veggies making it an inexpensive meal - with leftovers! This soup goes great with fresh bread; also good for freezing.

Photo by Amy W.

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Ingredients

  • 12

    cups water

  • 1 1/2 - 2

    cups of sliced potatoes

  • 1 1/2 - 2

    cups of sliced carrots

  • 1 1/2 - 2

    cups of sliced celery

  • 1 1/2 - 2

    cups of frozen peas

  • 1

    medium onion, finely diced

  • 1

    pkg (13 oz) summer sausage or ring balogna, sliced and halved (we also like to use polish sausage)

  • salt and pepper to taste

  • milk and flour to thinken (mix 1/2 cup milk and 5 spoonfuls of flour to start, may need more)

Directions

Add veggies and meat to the water and bring to a boil then turn down the heat just enough to keep a steady boil. When veggies start to get tender (could take almost an hour), season with S&P and slowly add the milk/flour mixture to thicken - it will take some time for the soup to actually thicken up.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: