Southern Jugged Soup

Oxmoor House
about 5 quarts


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6 medium potatoes, peeled and sliced
6 tomatoes, peeled and coarsely chopped
1 medium onion, thinly sliced
1 turnip, peeled and diced
2 large carrots, sliced
2 1/2 cups frozen green peas
1/4 cup uncooked regular rice
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon pepper
Dash of ground allspice
2 quarts beef broth


Layer potatoes, tomatoes, onion, turnip, carrots, peas, and rice in a 5-quart casserole; sprinkle sugar, salt, pepper, and allspice over vegetables. Pour broth over vegetables.

Cover tightly, and bake at 300° for 5 hours. Remove from oven, and ladle into individual serving bowls; serve hot.

Created date

February 2010