From 1916:
Three quarts water, 1 quart shredded cabbage, 1 pint sliced potato, ½ pint minced carrot, ½ pint minced turnip, ½ pint minced onion, 1 leek, 2 tomatoes, 2 tablespoons minced celery, 2 tablespoons green pepper, 2 tablespoons butter or drippings, 2 teaspoons salt, ½ teaspoon pepper.
Have water boiling hard in stewpan and add all vegetables except potatoes and tomatoes. Boil rapidly ten minutes, then draw back where it will boil gently one hour. At end of this time add other ingredients and cook hour longer. Have cover partially off stewpan during entire cooking.
This soup may be varied by using different kinds of vegetables.