Vegetable Soup

• 2 quarts Carrots, Diced
• 1 head Cabbage, Shredded
• 3 whole Green Peppers, Seeded And Diced
• 1 bunch Celery, Chopped
• 1 gallon Tomatoes (peeled And Diced)
• 3 whole Onions, Diced
• 1 quart Green Beans
• 1 cup Sugar
• 1/4 cups Pickling Salt

1. Cut up all vegetables and combine in a large stock pot. Cover with water and cook for 1 hour.
2. May be frozen in quart freezer bags or ladled into hot jars, sealed and processed in a hot water bath. This makes about 10 quarts.
3. When pulling out a bag or jar to prepare for a meal, add meat, potatoes, and or pasta and a quart of beef or chicken broth. Can also be made using hamburger, stew meat, chicken, or Italian sausage. When using Italian sausage, add Italian seasonings and garlic to taste.
4. * I have also added okra, shredded zucchini and fresh corn off the cob.

carrots, cabbage, green peppers, celery, gallon tomatoes, onions, green beans, sugar, ubc

Taken from tastykitchen.com/recipes/canning/vegetable-soup/ (may not work)