Vegetable soup

Yield: 1 servings

Measure Ingredient
2 quarts Chopped, peeled, cored tomatoes -- (about 12 large)
1½ quart Cubed and peeled potatoes --
(about 6 medium)
1½ quart 3/4-inch sliced carrots --
(about 12 medium)
1 quart Lima beans
1 quart Cut corn, uncooked -- (about 9 ears)
2 cups 1-inch sliced celery --
(about 4 stalks)
2 cups Chopped onions -- (about 2 medium)
1½ quart Water
Salt and Pepper -- to taste

Combine all vegetables in a large saucepot. Add water; boil 5 minutes.

Season with salt and pepper, if desired. Ladle hot soup into jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. Yield: about 14 pints or 7 quarts.

Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:27) (159) Fido: Cooking

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