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Ingredients
US|METRIC
32 SERVINGS
- 8 cups tomatoes (peeled, cored and chopped)
- 6 cups potatoes (peeled and cubed, if you stored frozen from your garden you may use those)
- 6 cups carrots (sliced thick – about ½” to 1” round chunks)
- 4 cups lima beans (cooked, I pre-soak dried Lima beans then boil for 5 minutes and drain before adding them to the soup)
- 4 cups corn kernels (fresh or frozen – I use whichever I have on hand)
- 2 cups green beans (frozen – be sure they are cut into bite size pieces and not whole)
- 2 cups celery (sliced thick – about ½” to 1” chunks)
- 2 cups onions (chopped)
- 1 cup green beans (cut to bite size pieces – either fresh or frozen)
- 2 Tbsp. parsley (dried – if you want to use fresh, use 4 Tbsp finely chopped)
- 2 Tbsp. garlic (minced)
- 1 bay leaf (– use only during the cooking process, remove before canning the soup!)
- 6 1/2 cups water
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium250mg10% |
| Potassium490mg14% |
| Protein7g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A90% |
| Vitamin C25% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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