Southern Jugged Soup

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.

• Ready In: 6 hrs 15 mins
• 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

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