Veggie Soup
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 RECIPENumber 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.
Serving Size: 16 pints, each pint is two 1 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user SUZYQS22.