Canned Vegetable Soup
Recipe: #16516
January 01, 2015
Categories: Cabbage, Canning/Preserving, Fat Free, Gluten-Free, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"An old recipe from Darlene Kossman, just guessing on yield, none given always check ball book. Makes 6 quarts"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (1029 g)
- Calories 347.3
- Total Fat - 2.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 590.4 mg
- Total Carbohydrate - 78.8 g
- Dietary Fiber - 22.1 g
- Sugars - 26.2 g
- Protein - 14.6 g
- Calcium - 260.2 mg
- Iron - 4.1 mg
- Vitamin C - 201.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Chop vegetables. Boil 1 hour.
Step 2
Process 1 hour in water bath.
Tips
No special items needed.
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