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Vegetables
Canned Vegetable Soup
Preserve fresh vegetables from garden or farmer's market by making this home-style soup.
Ingredients
4 ½ quart chicken, beef, or vegetable broth4 cup chopped, peeled tomatoes
4 cup whole kernel corn (8 ears)
3 cup cubed, peeled potatoes (1 pound)
2 cup cut green beans
2 cup sliced carrots
2 cup sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoon 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
½ teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed
Instructions
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.Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
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).