Linda and Dawn’s Vegetable Soup

Ingredients

• 20 pounds potatoes, unpeeled, 1/2 inch cubes
• 2 bunches celery, sliced
• 6 pounds carrot, unpeeled, sliced
• 48 ounce frozen corn (OR 4 doz ears corn, cut off)
• 6 16s zucchini, unpeeled, 1/2 inch cubes
• 6 pounds shredded cabbage, white and red (OR 3 heads cabbage, white and red, shredded)
• 5 pounds pre-minced onion (OR 5# onion, minced)
• 80 ounce frozen peas (OR 1 gal peas)
• 9 - 46 ounce cans tomato juice (OR 1/3 bushel tomatoes, scalded, peeled and pureed)
• 2 16s fresh parsley, chopped
• 1.5 fresh jalopeno peppers, seeds removed, minced
• 128 cloves
• 64 bay leaves
• 11 tablespoons dried thyme
• 3 tablespoons white pepper, freshly ground
• 11 tablespoons dried basil
• 11 tablespoons dried oregano
• 1 1/4 16s salt (1 tsp per qt jar)

Directions

(Later, when you serve, you’ll need 15 qts or 4 gals of canned green beans, and 45 qts or 11 gals of tomato juice.)

DAY BEFORE:   Cut potatoes, soak in water.  Wash canning jars.

DAY OF SOUPMAKING:

Slice celery and carrots with food processor.

Cut up parsley and mince jalapeno.

Make cheesecloth bundle w/cloves & bay leaves.

Measure out rest of spices (except salt).

Put salt in bottom of jars.

Use prox 1/3 of ingredients for 1 fill of stockpot.

Throughout soup-making, stir frequently.

Combine potato, celery, and carrots.

Cover with water.  Bring to roiling boil.

Cook until carrots are becoming tender.

Add corn and zucchini.  Bring again to boil.

Add cabbage, onion, parsley, jalapeno, herb bundle, rest of spices (except salt), and tomato juice.

Bring again to boil.

Add peas.  Remove herb bundle.

Soup is ready to can.

Boil lids for 3 minutes.

Pour soup into jars (about 60 quart jars), over salt.

Clean rim of jars.

Apply lids and rings.

Put 7 qts in pressure cooker.   10# pressure for 25 minutes.  Repeat pressure cooking 7 qts at a time.

As soon as you clear the stockpot, repeat cooking with next 1/3 batch.

THE NEXT DAY OR WITHIN A WEEK:  Remove the rings. Check the seals. Do not replace rings.  Store quarts.

WHEN READY TO HEAT AND SERVE, ADD:

15 qts or 4 gals of canned green beans

45 qts or 11 gals of tomato juice

Warm and serve.

Made by Linda Keuneke and Dawn Wilson