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Canned Vegetable Soup

Rated :  Not yet rated
Prep: 1 hour
Cook: 1 hour 20 min.
 
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Canned Vegetable Soup

Ingredients

  • 12  cups chicken, beef, or vegetable broth
  • 4  cups chopped, peeled tomatoes
  • 4  cups whole kernel corn (8 ears)
  • 3  cups cubed, peeled potatoes (1 pound)
  • 2  cups cut green beans
  • 2  cups sliced carrots
  • 2  cups sliced celery
  • 1  cup chopped onion
  • 3  cloves garlic, minced
  • 2  tablespoons snipped parsley or 2 teaspoons dried parsley
  • 1  tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
  • 1  tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
  • 1/2  teaspoon pepper
  • 1  tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Directions

1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.

2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).

3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

Nutrition Facts

  • Calories 76,
  • Total Fat (g) 1,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 422,
  • Carbohydrate (g) 16,
  • Fiber (g) 3,
  • Protein (g) 3,
  • Vitamin A (DV%) 32,
  • Vitamin C (DV%) 22,
  • Calcium (DV%) 2,
  • Iron (DV%) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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