Laura Anne Lapp

Vegetable Soup

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Preparation info

  • Yield: approx.

    16 quarts

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 1 quart green beans
  • 1 quart sliced or diced carrots
  • 1 quart<

Method

  1. Precook all vegetables and cool before mixing soup.
  2. Sauté peppers and hamburger (if using) in butter.
  3. Mix vegetables, browned peppers and hamburger (if using) and all remaining ingredients together.
  4. Adjust seasonings to taste.
  5. Ladle into clean jars.
  6. Process in hot-water bath for 3 hours.