Vegetable Soup

Yield: approximately 10 quarts

Ingredients

• 1 peck tomatoes
• 10 onions
• 2 quarts corn
• 2 quarts Lima beans
• 2 bunches celery
• 5 quarts water
• 1 large head cabbage, shredded
• 2 cups carrots, diced or ground
• 3 red bell peppers, chopped
• 2 green bell peppers, chopped
• 1 cup salt
• 1 teaspoon pepper

Instructions

1. Cook beans separately; when almost soft, add carrots and celery.
2. Cook 10 minutes and add other vegetables and seasonings. Cook slowly until all vegetables are tender.
3. Place in sterilized jars and seal.