Canned vegetable soup
Number of Servings: 24 | Serving Size: 1 cup | Yield: 6 quarts
Prep: 1 hr | Cook: 1 hr 20 min
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
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 (per serving): 76 cal., 16 g carb., 422 mg sodium, 3 g fiber, 3 g protein.