Southern Jugged Soup
6 potatoes, sliced
1 onion, sliced
6 tomatoes or two cups canned tomatoes
1 turnip, diced
1 can peas
1 grated carrot
1/4 cup rice
3 quarts water
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon pepper
1 pinch allspice
Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock
with a cover. Boil any carcasses of cold chicken, bones of roast meat or steak with trimmings, in three quarts of water, until
the liquid is reduced to two quarts.
Strain, cool and remove. Pour the broth over the vegetables. Put on the cover and seal, using
tape or muslin, to keep in the steam.
Set crock in a pan of hot water. Place in oven and cook for four to six hours.
The Southern Cook Book
