Canned Vegetable Soup
cups chicken, beef, or vegetable broth
cups chopped, peeled tomatoes
cups whole kernel corn (8 ears)
cups cubed, peeled potatoes (1 pound)
cups cut green beans
cups sliced carrots
cups sliced celery
cup chopped onion
tablespoons snipped parsley or 2 teaspoons dried parsley
tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed
- 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.
- Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
- 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(Canned Vegetable Soup)
- Per serving:
- 76 kcal cal.,
- 1 g fat
- 422 mg sodium,
- 16 g carb.,
- 3 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet