Dad'S Vegetable Soup(Canning)

• 4 qt. frozen tomatoes, thawed
• 1 qt. bag green beans
• 1 pt frozen or canned corn
• 6 to 8 medium potatoes, peeled and diced
• 6 to 8 carrots, in thin slices
• 8 to 10 stalks celery, diced
• 1/2 head cabbage, cut for soup
• 1 pt. frozen or canned peas
• 1 or 2 large onions, diced small
• 1 large or 2 small green peppers, diced
• 2 or 3 sweet banana peppers, diced
• 1 or 2 wax peppers (red or yellow)
• 1 (12 inch) unpeeled zucchini, diced
• 1 (12 inch) unpeeled yellow squash, diced
• 1 Tbsp. salt
• 1 or 2 Tbsp. black pepper

1. Mix all ingredients in a large stockpot.
2. If too thick, add more tomatoes or a large can of tomato juice (do not add water). (Note:
3. Okra, turnips, butter beans, or any other vegetable may be added.
4. Commercial canned vegetables can be substituted if fresh or frozen are not available.)
5. Cook on high heat to bring to boiling point.
6. Lower heat slightly and continue to cook until all vegetables are soft and flavors blended (2 to 3 hours).

frozen tomatoes, green beans, corn, potatoes, carrots, stalks celery, cabbage, peas, onions, green peppers, sweet banana peppers, wax peppers, zucchini, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36293 (may not work)