Vegetable Soup Canning

Name: Vegetable Soup Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gallons tomatoes ripe; 16 ears corn; 4 green peppers; 2 hot peppers; 2 cups carrots precooked; 2 cups butter beans precooked; 2 cups black eyed peas precooked; 1 1/2 cups okra; 1 cup sugar; 3/4 cup vinegar; 1/2 cup salt; 1 quart hot water

Eats Now Editorial Team · 1527 kcal · Soups & Stews

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

Serves 4 Soups & Stews

Servings: persons

2 gallons tomatoes ripe
16 ears corn
4 green peppers
2 hot peppers
2 cups carrots precooked
2 cups butter beans precooked
2 cups black eyed peas precooked
1 1/2 cups okra
1 cup sugar
3/4 cup vinegar
1/2 cup salt
1 quart hot water

1
Mix all ingredients together until heated through.
2
Place in quart jars (12 to 14) and seal, using hot water bath method or pressure canning method.

1527

kcal

Calories

Fat

159

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: 2 gallons tomatoes ripe, 16 ears corn, 4 green peppers, 2 hot peppers, and more.

Yes, Vegetable Soup Canning 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
1527 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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