Vegetable Soup For Canning And Eating - cooking recipe

Ingredients

1 gal. cooked tomatoes
1 pt. corn
1 pt. green beans
1 pt. carrots
1 small head cabbage
2 to 3 onions
1/2 c. sugar
salt and pepper to suit taste

Preparation

If you use fresh vegetables, cook each separately, then mix together after cooking, then bring to boil.
If canning soup, add potatoes after opening for use or add to the rest of the vegetables if cooking to eat immediately.