Vegetable Soup For Canning

Name: Vegetable Soup For Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 gal. tomatoes, peeled and cut up; 16 ears corn; 3 c. butter beans; 3 c. peas; 3 c. green beans; 6 medium onions, chopped; 1 c. okra; 2 large green peppers; 1/2 c. salt; 1 c. sugar

Eats Now Editorial Team · 2107 kcal · Soups & Stews

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Vegetable Soup For Canning – a delicious recipe with tomatoes, corn, butter beans, peas, green beans, onions. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 gal. tomatoes, peeled and cut up
16 ears corn
3 c. butter beans
3 c. peas
3 c. green beans
6 medium onions, chopped
1 c. okra
2 large green peppers
1/2 c. salt
1 c. sugar

1
Cook butter beans, peas and green beans until tender.
2
Add corn, okra, onions, peppers, salt and sugar.
3
Simmer slowly until tender.
4
Cook tomatoes in a separate pot and combine with vegetables. Put in quart jars and seal.

2107

kcal

Calories

149

Fat

184

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 10 ingredients. The key ingredients include: 2 gal. tomatoes, peeled and cut up, 16 ears corn, 3 c. butter beans, 3 c. peas, and more.

Yes, Vegetable Soup For 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
2107 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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