Canned Vegetable Soup

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

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3.0 by 9 people

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  • Makes: 24 servings
  • Serving Size: 1 cup
  • Makes: 6 quarts
  • Prep: 1 hr
  • Cook: 1 hr 20 mins

Canned Vegetable Soup

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3.0 by 9 people

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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).
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Nutrition Facts (Canned Vegetable Soup)

  • Per serving:
  • 76 kcal ,
  • 1 g fat
  • 422 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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