3 qts. tomatoes, peeled, crushed
2 qts. carrots, diced
6 lg. onions, diced
1 bunch celery, diced
1 head cabbage, finely chopped
Salt

Combine all vegetables in large kettle; bring to boil. Pack into hot, sterilized quart jars, adding 1 teaspoon salt to each quart.

Process in pressure canner at 10 pounds for 35 minutes.

To use, cook soup bone and meat and add 1 quart soup mix to stock along with 2 or 3 potatoes, diced and 1/4 cup pearl barley or rice. Cook until tender. (I usually add frozen peas, corn or whatever other vegetables are available, also.)