31
VEGETABLE SOUP
Servings: 4 pints
Headspace: 1 inch
Time: 95 minutes / high pressure setting
Ingredients
2 cups water or vegetable stock
3 tomatoes peeled cored and chopped
2 potatoes peeled and cut into cubes
1/2 cup lima beans (fresh or frozen)
1 cup corn kernels (fresh or frozen)
1/2 cup carrots peeled and sliced
1/2 cup chopped celery
1/2 cup peeled, chopped red onions
1/4 cup fresh minced parsley
1 bay leaf
Salt & Pepper to taste
Directions
Combine all ingredients in a large stockpot and bring to a boil. Cook over high heat for an
additional 5 minutes. Ladle into jars leaving 1 inch of headspace. Cap and seal. Place in canner
with 2 to 3 inches of hot water.
Process for 95 minutes / high pressure setting.
Pressure Canning Recipes: SOUPS
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