Another vegetable soup without stock, using dried lima beans and peas with blanched carrots, cabbage, celery, turnips, okra, onions, and parsley, packed in jars and processed.
Another vegetable soup without stock, using dried lima beans and peas with blanched carrots, cabbage, celery, turnips, okra, onions, and parsley, packed in jars and processed.
Ingredients
6lb lima beans, dry
4lb peas, dry
16lb carrots
6lb cabbage
3lb celery
6lb turnips
4lb okra
1lb onions
4lb parsley
salt, to taste
Directions
1
Soak six pounds of lima beans and four pounds of dry peas overnight. Boil each thirty minutes.
2
Blanch sixteen pounds of carrots, six pounds of cabbage, three pounds of celery, six pounds of turnips, four pounds of okra, one pound of onions, and four pounds of parsley for three minutes, and dip in cold water quickly.
3
Prepare the vegetables and chop into small cubes, chopping the onions and celery extra fine. Mix all of them thoroughly and season to taste.
4
Pack in glass jars or tin cans. Fill with boiling water. Partially seal glass jars; cap and tip tin cans.
5
Process ninety minutes if using a hot-water-bath or condensed-steam outfit; sixty minutes if using a water-seal or five-pound steam-pressure outfit; forty-five minutes if using a pressure cooker.
Keywords:
vegetable soup, lima beans, dried peas, canning, preserving
