VEGETABLE SOUP


Vegetable Soup

Serves: 4 Pints

Pressure Cooking Time: 55 minutes/High Pressure

Headspace: 1 inch


Ingredients:

  • 2 cups water or vegetable stock
  • 3 tomatoes, peeled, cored and chopped
  • 2 potatoes, peeled and cut into cubes
  • ½ cup lima beans (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • ½ cup carrots, peeled and sliced
  • ½ cup celery, chopped
  • ½ cup red onion, chopped
  • ¼ cup fresh minced parsley
  • 1 bay leaf
  • Salt & Pepper to taste

Directions:

  1. Combine all ingredients into a stockpot and bring to a boil. Lower heat and simmer for 30 minutes, stirring constantly.
  2. Once sauce has thickened, ladle into jars leaving 1 inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.