Vegetable soup
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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