Recipe: Home Canned Vegetable Soup

Recipes using Durkee White Pepper

This is a recipe for canned soup for your pantry. You can also make it for serving the same day and omit the canning steps.

• 1 qt carrots, diced
• 1 qt onions, diced
• 1 qt potatoes, diced
• 2 qts tomatoes
• 1 qt green beans, sliced
• 3 chopped green peppers
• 1 qt wax beans, sliced
• 1 qt celery, diced
• 1 qt corn, cut from cob
• 1 qt cauliflower, in pieces
• If available, 1 qt lima beans
• 1/2 tsp white pepper
• 1/2 tsp oregano leaves

Wash, pare and dice carrots, onions and potatoes. Scald tomatoes, dip in cold water, skin and slice. Cut beans in 1/2 inch pieces. Scald peppers, seed and chop. Mix all vegetables, add boiling water to cover. Add oregano and white pepper. Boil 5 minutes.

Pack at once into clean hot jars. Add a teaspoon salt to each quart jar. Close covers tightly, if self sealing. Process one hour at 10 pounds pressure.

When ready to serve, add, if desired, a tablespoon butter, a beef cube or a little soup stock.