|If I Can Cook, God Can|
|by Ntozake Shange|
Award-winning playwright, novelist, and poet Ntozake Shange is author of many acclaimed books, including Liliane and Sassafrass, Cypress, and Indigo.
Results 1 - 10 of 2,090 for soup using canned vegetables
Almost cover the ... hour. Put into sterilized jars and process 20 minutes in hot water bath or can be frozen. Add to cooked beef and broth for a good soup.
Cook each separately ... c. butter 1 can lima beans 1 ... into containers and seal. Do not dilute when sealing. Beef and potatoes may be added if desired.
Put all of ... you're ready for soup or beet hash, ... your soup's ready. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.
Combine ingredients and boil 1 hour in open kettle. Fill sterile jars; seal and boil in hot water bath for another hour. Makes about 12 to 14 quarts.
Cook vegetables together in large ... well. Fill sterilized quart jars to 1/2 inch of top. Process in hot water bath for 10 minutes. Makes about 12 jars.
Cook butter beans about 30 minutes. Mix all ingredients and cook 30 more minutes. Put in jars (hot) and seal. (You can also freeze this.)
Cook all uncooked vegetables separately. Then mix ... cook ten minutes more. Pour into sterilized jars and seal. Yields 7-9 quarts. Very good in hot dishes.
Combine all vegetables in large kettle; ... To use, cook soup bone and meat ... add frozen peas, corn or whatever other vegetables are available, also.)
Chop vegetables - put in large kettle. Add 3/8 cup salt. Boil for 1 hour. Pack and seal in jars. Makes 6 pints. I use only scant 1/4 cup salt.
Combine tomatoes, water, ... heat through. Add vegetables to soup mixture; boil 5 ... When serving, add 1 cup water per quart of soup and bring to a boil.
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