Veggie Soup

Name: Veggie Soup Recipe
Yield: 32
Ingredients: 2 QTS Fresh tomatoes chopped; 1.5 QTS Potatoes cubed & peeled; 1.5 QTS Fresh carrots sliced; 1 QT Fresh green beans snapped; 1 QT Fresh corn uncooked & cut from cob; 2 C Celery sliced; 3 C Onion chopped; 9 Cloves garlic chopped; 2 QTS Water; 1/4 tsp pepper; 2 tsp salt; 2 Lg. Sage leaves chopped or 1 TBSP ground; 6 Oregano leaves chopped or 3 TBSP ground; 6 Basil leaves chopped or 3 TBSP ground

Number of Servings: 32

Ingredients

2 QTS Fresh tomatoes, chopped 1.5 QTS Potatoes, cubed & peeled1.5 QTS Fresh carrots, sliced1 QT Fresh green beans, snapped1 QT Fresh corn, uncooked & cut from cob2 C Celery, sliced3 C Onion, chopped9 Cloves garlic, chopped2 QTS Water1/4 tsp pepper2 tsp salt2 Lg. Sage leaves, chopped or 1 TBSP ground6 Oregano leaves, chopped or 3 TBSP ground6 Basil leaves, chopped or 3 TBSP ground

Directions

Combine all ingredients in large pot and bring to a boil. Ladle into prepared canning jars. Attach lids and rings. Process in pressure canner at 10 pounds pressure. Process pints for 1 hour or quarts for 1 hour and 15 minutes.

Serving Size: 16 pints, each pint is two 1 cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user SUZYQS22.

Servings Per Recipe: 32

Nutritional Info Amount Per Serving