Hotch Potch Recipe

1/3 cup pearl barley 
1 small cabbage 
2 carrots 
1 turnip 
2 onions 
parsley and herbs 
4 tablespoons Crisco 
salt and pepper to taste 
3 quarts water 

Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another 1/2 hour. Many other vegetables may be added. Lettuce, green peas, and celery when in season.

If you like a soup that has much potential but is excellent on it’s own than this is for you! You and your family can enjoy this recipe almost year round especially on thanks giving.
So enjoy your new soup recipe and I hope you have fun making it your own.