Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ears corn; 2 gal. tomatoes; bunch carrots; 2 c. butter beans; 4 onions; 4 bell peppers; 2 c. okra; 1 c. sugar; 1/2 c. salt; 1 c. apple vinegar; 1 qt. water; hot pepper

Eats Now Editorial Team · 1493 kcal · Soups & Stews

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Vegetable Soup – a delicious recipe with corn, tomatoes, carrots, butter beans, onions, bell peppers. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

16 ears corn
2 gal. tomatoes
bunch carrots
2 c. butter beans
4 onions
4 bell peppers
2 c. okra
1 c. sugar
1/2 c. salt
1 c. apple vinegar
1 qt. water
hot pepper

1
Cook corn, tomatoes, carrots and butter beans.
2
Mix all ingredients and heat good.
3
Put in jars and seal.
4
Cook in pressure canner at 10 pounds for 10 to 15 minutes.

1493

kcal

Calories

101

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ears corn, 2 gal. tomatoes, bunch carrots, 2 c. butter beans, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1493 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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