Vegetable Soup (Canning) Recipe

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Ingredients:

Serving

2 quarts tomatoes (you can use canned if you need to) or 12 large , peeled, cored, chopped ( you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots
4 cups lima beans (canned or frozen )
4 cups corn, cut, uncooked
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper , to taste

Directions:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1 headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	502.22 Kcal (2103 kJ)
Calories from fat	10.17 Kcal
		% Daily Value*
Total Fat	1.13g	2%
Sodium	270mg	11%
Potassium	2603.88mg	55%
Total Carbs	110.59g	37%
Sugars	25.18g	101%
Dietary Fiber	21.85g	87%
Protein	20.62g	41%
Vitamin C	82mg	137%
Vitamin A	2.5mg	85%
Iron	3.6mg	20%
Calcium	214.1mg	21%

Amount Per 100 g
Calories	43.1 Kcal (180 kJ)
Calories from fat	0.87 Kcal
		% Daily Value*
Total Fat	0.1g	2%
Sodium	23.17mg	11%
Potassium	223.45mg	55%
Total Carbs	9.49g	37%
Sugars	2.16g	101%
Dietary Fiber	1.87g	87%
Protein	1.77g	41%
Vitamin C	7mg	137%
Vitamin A	0.2mg	85%
Iron	0.3mg	20%
Calcium	18.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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