Canned Vegetables for Soups
- 1 gallon cabbage
- 2 large carrots
- 6 large onions
- 6 peppers either red or green from which seeds are removed
- 2 bunches of celery
- salt
Cook one hour than add:
1 gal. peeled and chopped tomatoes, and cook 1/2 hour longer. If there is much water leave off cover and let vegetables boil down. Can and seal hot.
This mixture is very good if put in soups one-half hour before serving.
1 gal. peeled and chopped tomatoes, and cook 1/2 hour longer. If there is much water leave off cover and let vegetables boil down. Can and seal hot.
This mixture is very good if put in soups one-half hour before serving.
Submitted by Aug 2, 2009
15 min
30 min
45 min