Vegetable Soup

Vegetable Soup
Yield: about 14 pints or 7 quarts
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2 quarts chopped, peeled, cored tomatoes (about 12 large)
1 1/2 quarts cubed and peeled potatoes (about 6 medium)
1 1/2 quarts 3/4-inch sliced carrots (about 12 medium
1 quart lima beans
1 quart whole kernel corn, uncooked
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
1 1/2 quarts of water
Salt and Pepper (optional)

Combine all vegetables in a large saucepot. Add water; simmer 15 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.