What was the soup made of in famine times?

It's impossible to say definitively what soup was made of in famine times, as the ingredients would vary wildly depending on:

* Location: What crops were grown in the area? Were there any wild plants or animals available?

* Time period: Different famines had different causes and resources available.

* Social class: The wealthy may have had access to more ingredients than the poor.

However, we can look at some common ingredients used in soup during times of scarcity:

* Grains: Barley, oats, rye, and even less desirable grains like buckwheat were often used to thicken soups.

* Legumes: Lentils, beans, and peas were good sources of protein and fiber.

* Roots and Vegetables: Turnips, parsnips, carrots, and even weeds like dandelion greens could be added to soups for sustenance.

* Meat: Meat was rare in famine times, but scraps or bones might be used to make a broth.

* Water: This was often the main ingredient, sometimes supplemented with milk or whey.

It's important to remember that these soups were often thin and bland, offering little in the way of flavor or nutritional value. They were primarily a means of survival, not a culinary delight.

Here are some historical examples:

* The Irish Potato Famine: Many people relied on "stick soup" made from potatoes, water, and sometimes a little milk or barley.

* The Great Chinese Famine: People would eat anything they could find, including tree bark, grass, and even dirt.

Ultimately, the soup made during famine times was a reflection of desperation and scarcity. It was a testament to human resilience, but also a reminder of the devastating consequences of hunger.