Vegetable Soup
Vegetable Soup is an moderately easy dinner. Made with 1 1/2 qt. water, 2 qt. peeled, chopped tomatoes, 1 qt. lima beans, 1 qt. cut corn (about 9 ears) and 1 1/2 qt. shredded carrots, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Add water to vegetables; boil 5 minutes.
Pour hot into hot canning jars, leaving 1-inch headspace.
Add 1/4 teaspoon salt to each pint, or 1/2 teaspoon salt to each quart.
Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in pressure canner.
Yields about 7 quarts.
π· Perfect Pairings
Complete your meal with these
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