Vegetable Soup To Can

Name: Vegetable Soup To Can
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. cubed potatoes; 1 qt. cubed carrots; 1 qt. diced celery; 1 qt. corn; 1 qt. peas; 1 qt. beans; 1 qt. onions, soaked in cold water; 6 or 7 qt. tomato juice; 2 or 3 lb. hamburger, fried in butter; 1 c. small macaroni or spaghetti, broken in small pieces

Eats Now Editorial Team · 503 kcal · Soups & Stews

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Vegetable Soup To Can – a delicious recipe with potatoes, carrots, celery, corn, peas, beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 qt. cubed potatoes
1 qt. cubed carrots
1 qt. diced celery
1 qt. corn
1 qt. peas
1 qt. beans
1 qt. onions, soaked in cold water
6 or 7 qt. tomato juice
2 or 3 lb. hamburger, fried in butter
1 c. small macaroni or spaghetti, broken in small pieces

1
Cook the first six vegetables separate in a little water. When almost soft, drain.
2
Have it all ready before adding to boiling tomato juice.
3
Add 1/2 cup sugar, 1 teaspoon chili powder and salt to taste.
4
Cold pack for 2 hours.

503

kcal

Calories

Fat

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: 1 qt. cubed potatoes, 1 qt. cubed carrots, 1 qt. diced celery, 1 qt. corn, and more.

Yes, Vegetable Soup To Can 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
503 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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