Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 191.6 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Veggie Soup calories by ingredient


Introduction

CANNING RECIPE CANNING RECIPE
Number of Servings: 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

Tips

For a quick meal add cooked chicken, turkey, beef or shrimp when you heat up a jar of veggie soup.


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.