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Vegetable Soup Stock

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This recipe is from Justin’s mom. I’ve never made it myself, but have used some stock she gave us. It’s very good.

Vegetable Soup Stock

2 quarts green beans
12 large carrots
5 stalks celery
3 green peppers
9 medium onions
1 peck tomatoes (enough to fill roaster)
1/4 cup salt

Chop veggies fine. Cook until tender in large roaster. Process 40 minutes in boiling water bath.

When ready to make soup: Add enough broth/water w/ bouillion to consistency you like. You can add cooked meat, beans and/or 1/2 cup rice or barley.


  1. Sara says:

    Wow, she boiling water baths this?? Yikes. That is a lot of non-acidic veggies to process with the BWB method. I doubt that this is up to the current recommended USDA standards. But I’m sure this is probably a tried and true recipe that she’s had handed down from generation to generation. I would pressure can this myself. It sounds yummy, though!! I think I will have to make some of this up… after Christmas probably. 🙂

  2. I assume she does boiling water bath. But maybe she has a pressure canner and I don’t know it. I’ll see what she says. I emailed her to give more specifics on the recipe. I was wondering the same thing. But I know she’s been making it for years. Maybe all those tomatoes make it ok.

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