2 c. tomatoes, peeled & chopped
4 tsp. instant beef bouillon granules
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
3 c. (1 1/2 lbs.) cubed, pared potatoes
3 c. (1 lb.) carrots, sliced
2 1/2 c. (1 lb.) green beans, cut
2 c. corn (3 ears) cut from cob
1 c. (2 to 3 stalks) celery, chopped
1/2 c. onion, chopped

In large kettle, mix first four ingredients, 3 cups water and 2 teaspoons salt, heat. Add other vegetables and boil 5 minutes. Pour hot soup into hot jars, leave 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pressure for 55 minutes for pints, or 85 minutes for quarts. Makes 6 pints.

Before serving, boil 1 pint soup 10 to 15 minutes before tasting. Add 1/2 cup water to soup mixture. Use as a vegetable soup or add cooked hamburger for a quick meal.