• 11 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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

76 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 422 mg sodium. 16 g carbohydrates; 3 g fiber; 3 g protein; 330 RE vitamin a; 13 mg vitamin c; 20 mg calcium; 1 mg iron;

Reviews

11 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3