Vegetable soup, canning

Vegetable soup, canning

Source : In 4 To 6 Quart Kettle Or Dutch Oven Combine Tomatoes Water Bouillon Worcestershire Chili Powder And 2 Teaspoons Salt Heat Through Add Vegetables ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 24, 2026

Step:

  1. In 4 to 6 quart Kettle or Dutch oven combine tomatoes, water, bouillon, Worcestershire, chili powder, and 2 teaspoons salt, heat through.

  2. Add vegetables to a soup mixture, boiling 5 minutes.

  3. Pour hot soup in the hot jars leaving 1 inch headspace. Adjust lids. Process in pressure canner at 10 lb per pint 55 minutes, quarts 85 minutes. Makes 6 pints.

  4. If omit beans one batch makes 4 quarts.

Ingredients

  1. 2 cups chopped, peeled tomatoes
  2. 3 cups water
  3. 4 teaspoons instant beef bouillon granules
  4. 1/2 teaspoon chili powder
  5. 1 tablespoon Worcestershire sauce
  6. 3 cups cubed, peeled potatoes
  7. 3 cups sliced carrots
  8. 2 1/2 cups cut green beans
  9. 2 cups corn cut from cob
  10. 1 cup chopped celery
  11. 1/2 cup chopped onion
  12. 2 teaspoon salt

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