Recipes - print - Vegetable Soup Starter

Vegetable Soup Starter - Recipe

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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.
-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