Tammy's Soup Starter

This a bottling project for those of you that love home made all year long. this recipe will make 21 quart jars.

Yield: 21 servings
Community Recipe from

Ingredients

  • 1 box(es) fresh tomatoes (3 large bowls) Core, scald & peal chop if you like chunky or pure if you want sm
  • 15 Carrots, Chunk or chop
  • 5 Onions Chunk of chopped (your preference)
  • 1/2 cup(s) Salt Do not used Iodized Salt (it will turn the veggies brown over tim
  • 2/3 cup(s) Sugar
  • Pepper to taste
  • 1 cup(s) Barley (11 oz box)
  • 1 cup(s) split peas (optional)
  • 1 bunch(es) Parsley Chopped
  • 1/2 head(s) Cabbage Chopped
  • 2 zucchinis Chunked not to small

Preparation

  1. Put celery, carrots, onions & barley in pot cover with water. Bring to a boil. Boil for 5 min. Drain off 1/4 of the water. Add tomatoes, salt, sugar, pepper, & parsley. Bring to a boil. Add cabbage, zucchini. Cook for 7 min just to blanch veggies. Cold pack. Bottle
November 2012

This recipe is a personal recipe added by Marybowser and has not been tested or endorsed by MyRecipes.

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