Price Each: $13.45USD
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.
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.