Vegetable Soup (Canning)


Food.com
99 mins (prep 20, cooking 79)
11 ingredients
7 servings
Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Categories:  technique , northeastern-u.s. , north-american , canning , low-sat.-fat , <-4-hours , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , american , healthy , vegetarian , healthy-2 ,
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Ingredients

Nutrition

Serving Size (438.57 g)
Servings 7
Amount per Serving
Calories 387.92 Calories from Fat 42.21
% Daily Value *
Total Fat 4.69g 50.52%
Saturated Fat 0.69g 24.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 98.53mg 28.74%
Total Carbohydrate 79.61g 185.76%
Dietary Fiber 2.28 g 63.97%
Sugars 4.13 g %
Protein 10.31g 144.33%
Vitamin A 305.11IU% Vitamin C 7.9mg%
Calcium 59.97mg% Iron 2.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium potatoes, medium carrots, lima beans, salt and pepper
 

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