Meatless Vegetable Soup(From An 1860 Cookbook) - cooking recipe

Ingredients

1/2 c. onion
1/4 c. butter
1 1/2 qt. boiling water
1/3 c. diced carrot
1/3 c. diced cabbage
1/4 c. diced celery
1/4 c. cooked green beans
1/2 c. cooked peas
2 tsp. salt
1 tsp. sugar
1 c. cooked tomatoes
1 1/2 c. cooked, diced potatoes
1 tsp. parsley

Preparation

Cook the onion in the butter until tender. Add the water, carrot, cabbage, celery, green beans, peas, salt and sugar.
Cook for 10 minutes. Add the tomatoes and potatoes.
Cook 2 more minutes. Sprinkle with the parsley on servings.
Serves 6.