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Vegetable Soup Base

southern.chef's picture
Vegetable Soup Base is used to make different kind of soups. Vegetable Soup Base gets its taste from vegetable boiled with water and salt. Vegetable Soup Base is used by many people to make delicious soup recipes.
  Peeled chopped tomatoes 2 Quart
  Peeled cubed potatoes 1 1⁄2 Quart
  Thinly sliced carrots 1 1⁄2 Quart
  Shelled lima beans 1 Quart (Use Fresh)
  Cut corn 1 Cup (16 tbs) (Use Fresh)
  Sliced celery 2 Cup (32 tbs)
  Chopped onion 2 Cup (32 tbs)
  Water 1 1⁄2 Quart
  Salt To Taste

Combine vegetables and water in a large kettle; bring to a boil over medium heat, stirring often.
Boil 5 minutes.
Spoon mixture into hot jars, leaving 1 inch headspace; add 1/4 teaspoon salt to each pint jar, and 1/2 teaspoon salt to each quart jar.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3659 Calories from Fat 190

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1866.2 mg77.8%

Total Carbohydrates 784 g261.2%

Dietary Fiber 157.5 g629.9%

Sugars 160.8 g

Protein 139 g277.9%

Vitamin A 5122.7% Vitamin C 1426.7%

Calcium 132.7% Iron 301.8%

*Based on a 2000 Calorie diet

Vegetable Soup Base Recipe