4 c. tomatoes, chopped and peeled
8 tsp. instant beef bouillon granules
1 tsp. chili powder
6 c. carrots, sliced
4 c. corn, cut from cob
1 c. chopped onion
6 c. water
2 tbsp. Worcestershire sauce
6 c. potatoes, cubed and peeled
5 c. cut green beans
2 c. chopped celery

Combine tomatoes, water, bouillon, Worcestershire, chili powder, and 4 teaspoons salt; heat through. Add vegetables to soup mixture; boil 5 minutes. Pour hot soup into hot sterilized quart jars leaving 1 inch head space. Adjust lids. Process at 10 pounds pressure for 85 minutes. When serving, add 1 cup water per quart of soup and bring to a boil.