Soldier’s Soup

Living through World War I & 2, soldiers experienced a wide range of devastating conditions, including cold, wet, heat, disease, and the terror of battles. But strong bonds of friendship also developed, as well as resilience, and learning to make do with what was available. To illustrate this, we share a World War I recipe from Allied Cookery, a cookbook written in 1914 as a fundraiser to provide food and clothing to French soldiers and their families in the country’s most devastated areas. It is made with ingredients available to soldiers and civilians who were encouraged to grow their own vegetables and food during this time.


  • 1 large white cabbage
  • 1 carrot
  • 1 turnip
  • 3 leeks
  • 1 zucchini
  • 1 head celery
  • 2 tsp. olive oil
  • 3 quarts water
  • pinch salt
  • 2 handfuls of broccoli
  • 2 handfuls green beans
  • 2 handfuls green peas


  • Wash well and chop the cabbage, carrot, turnip, leeks, zucchini and celery.
  • Sautee for 3 minutes in oil.
  • Add 3 quarts water and salt, bring to a boil.
  • Add chopped broccoli green beans and peas.
  • Simmer for 2 hours.
  • Soup should be smooth, otherwise blend with a whisk and/or adjust the liquid.
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