"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Homemade Vegetable Soup Recipe

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This recipe for Homemade Vegetable Soup, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
6 cups water
Salt, optional
Pepper, optional

Directions:
Directions:
1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
3. LADLE hot soup into hot jars leaving one inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Number Of Servings:
Number Of Servings:
7 quarts