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Vegetable Soup

Ingredients
  Water 1 1⁄2 Quart
  Peeled cored chopped tomatoes 2 Quart
  Cubed peeled potatoes 1 1⁄2 Quart
  Green lima beans 1 Quart
  Cut corn 1 Quart, uncooked
  Sliced carrots 1 1⁄2 Quart (3/4 Inch Size)
  Sliced celery 2 Cup (32 tbs) (1 Inch Size)
  Chopped onion 2 Cup (32 tbs)
  Salt To Taste
Directions

Add water to vegetables; boil 5 minutes.
Pour hot into hot jars, leaving 1-inch head space.
Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart.
Adjust caps.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds pressure.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6753 Calories from Fat 489

% Daily Value*

Total Fat 58 g89.8%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2376.3 mg99%

Total Carbohydrates 1391 g463.7%

Dietary Fiber 211.3 g845.2%

Sugars 163.2 g

Protein 216 g433%

Vitamin A 4843.2% Vitamin C 1026.3%

Calcium 119.6% Iron 399%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe