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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.
Submitted by Cassyjean - Torrington, CT Aug 2, 2009 15 min 30 min 45 min
Recipe Rascal