Ingredients:

8 cups chopped, peeled, cored tomatoes

6 cups cubed and peeled potatoes

6 cups sliced carrots

4 cups cut green beans

4 cups corn kernels

2 cups sliced celery

2 cups chopped onions

6 cups water

1 tablespoon dried parsley

2 bay leaves

salt & pepper to taste (optional)

Directions:

1. This is 40 cups of vegetables. 4 cups = 1 quart. So this recipe will give you 20 pints or 10 quarts of soup. Prepare pressure canner, jars, and lids.

2. Combine all vegetables in a large saucepot. Add water and herbs. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired. Remove bay leaves before processing.

3. Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rims. Center hot lid on jar. Apply band and adjust until just fingertip tight.

4. Process filled jars in pressure canner 55 minutes for pints and 85 minutes for quarts. Let jars sit for 10 minutes after pressure drops to zero before removing from canner (to help reduce siphoning). Place on a dry towel and let sit undisturbed for 24 hours before removing rings for storage.

Bon Appetit!