Vegetable Soup 2 Recipe

Ingredients
  • 1 quart sliced celery
  • 1 quart sliced carrots
  • 1 quart cut green beans
  • 1 quart lima beans
  • 1 quart corn
  • 1 quart peas
  • 1 quart cubed potatoes
  • 1 cup chopped onion
  • 2 quarts cooked navy beans
  • 1 peck tomatoes
  • 5 pounds meat, cut fine and cooked or browned ground beef
  • 1 teaspoon salt per quart
Directions
Mix vegetables and bring to a boil; boil for 5 minutes. Put in jars, dividing liquid among jars. Add 1 teaspoon salt per jar. Process in a pressure canner at 10 pounds of pressure: pint 60 minutes and quarts 75 minutes.
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