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Southern Jugged Soup

Yield about 5 quarts


  • 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

How to Make It

  1. 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.

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

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