Boil gently at least one hour; then add one saltspoonful each of pepper, curry-powder, and clove.

If the stock has been salted properly, no more will be needed; but tasting is essential to secure just the right flavors.
Boil a few minutes longer, and serve without straining.
This is an especially savory and hearty soup, and the combinations of vegetables may be varied indefinitely.

A cup of chopped celery is an exceedingly nice addition, or, if this is not to be had, a teaspoonful of celery salt, or a saltspoonful of celery-seed.

A lemon may also be sliced thin, and added at the last.

Where tomatoes are used, a little sugar is always an improvement; in this case an even tablespoonful being sufficient.