Homemade Vegetable Soup Recipe
Tried it? Rate this Recipe:
|
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 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!