Vegetable Soup
1 bunch carrots
3 Irish potatoes
1 onion
1 bunch celery
1 can tomato soup
Wash, peel and dice fresh vegetables into nice palatable cubes.Drop them into boiling salty water and cook the vegetables until tender. Turn of the flame of the stove and just before serving add into your kettle 1 can of tomato soup- the best is Campbell tomato soup. Season the soup with black pepper and a pinch of dry oregano- add the seasoning just after the canned tomato soup and keep a soup boiling for two- three minutes. The recipe is a standard soup of our North Carolina families, especially from Greenville.
TRADITIONAL SOUP OF NORTH CAROLINA- CANNED TOMATO SOUP WITH FRESH DICED CARROTS AND POTATOES - IS A VERY TRADITIONAL AMERICAN SOUP ESPECIALLY IN WINTER SEASON, WHEN THE FRESH CARROTS ARE THE MAIN FRESH VEGETABLE AVAILABLE FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE CARROTS WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS.