Southern Jugged Soup

Name: Southern Jugged Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8-10 serving(s)
Ingredients: 6 potatoes, sliced; 1 onion, peeled and sliced; 6 tomatoes (or 2 cups cooked tomatoes...canned is fine); 1 turnip, peeled and diced; 2 1/2 cups peas; 1 carrot, peeled and grated; 1/4 cup rice, uncooked; 1 tablespoon salt; 1 tablespoon sugar; 1/2 teaspoon pepper; 1 dash allspice; 2 quarts stock (beef, chicken or vegetable)

Submitted by Molly53

"This is an heirloom recipe using a method probably better replaced by a slow-cooker or crockpot. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ready In:: 6hrs 15mins
Ingredients:: 12
Serves:: 8-10

ingredients

6 potatoes, sliced
1 onion, peeled and sliced
6 tomatoes (or 2 cups cooked tomatoes...canned is fine)
1 turnip, peeled and diced
2 ¹⁄₂ cups peas
1 carrot, peeled and grated
¹⁄₄ cup rice, uncooked
1 tablespoon salt
1 tablespoon sugar
¹⁄₂ teaspoon pepper
1 dash allspice
2 quarts stock (beef, chicken or vegetable)

directions

Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover or a casserole.
Pour stock over vegetables.
Cover and seal to keep in the steam.
Set crock in a pan of hot water.
Place in a slow oven (300F) and cook 4 to 6 hours.