Vegetable Soup Starter Recipe

  • 1 1/2 quarts green beans, cut
  • 1 1/2 quarts carrots, sliced
  • 1 quart tomatoes, quartered
  • 1 quart cabbage, sliced thin
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
Mix cold, raw ingredients together. Put mixture into pint jars and fill with cold water. Put 1/2 tsp. salt in each pint. Put on lids and pressurize 25 minutes at 10 pounds of pressure. Double the recipe for quarts. When ready to use the starter, add a few cooked (cubed) potatoes and heat to desired temperature. Use leftover beef and broth for soup for more flavor.
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