Canned Vegetable Soup

Theresa from Misty Berrett

8 qt. peeled tomatoes
2 qt. carrots, peeled
6-8 onions
3 qt. water
1 Tbsp. pepper
2 small heads cabbage
3 green peppers
3 stalks celery
½ c. canning salt

Chop all vegetables and cook one hour at boiling. Fill hot, sterile, quart jars and seal. Place in water bath for 30 minutes. When you’re ready for soup, add any combination of ingredients, such as prefried hamburger, sausage, boiled meat, canned meat, macaroni, barle, rice, potatoes, kidney beans, corn, green beans, mixed vegetables, etc. Makes about 12 quarts.

Use 2 gallons of diced or crushed tomatoes from Sam's Club. They are already peeled and cut and come in a gallon can.