Vegetable Soup
GreekVegetarianIntermediate10 minBy Northstar
Ingredients
Servings
4
- 1 each peck tomatoes
- 10 each onions
- 2 quart corn
- 2 quart Lima beans
- 2 bunch celery
- 5 quart water
- 1 each head cabbage, shredded
- 2 cup carrots, diced or ground
- 3 each red bell peppers, chopped
- 2 each green bell pepper, chopped
- 1 cup salt
- 1 tsp pepper
Instructions
- 1
Cook beans separately; when almost soft, add carrots and celery.
- 2
Cook 10 minutes and add other vegetables and seasonings.
- 3
Cook slowly until all vegetables are tender.
- 4
Place in sterilized jars and seal.
- 5
Makes approximately 10 quarts.
Tags
soupgreekjoy-of-canning