Last week I picked a bunch of orange colored, cherry-sized tomatoes from my neighbor's garden. She was letting them rot on the vine since they weren't what she thought she had planted and she didn't really like the flavor. We thought they tasted just fine, so she let me take what wasn't already rotten and fermented and used them to can this soup. (Unfortunately most were already beyond hope of using. That just makes me crazy!)
This is one of my favorite soup recipes out of the Ball Blue Book (or it is also in the Ball® Complete Book of Home Preserving, pg. 402)
My kids are not as thrilled with this soup as hubby and I are, but that is fine with me. You can eat this as is--as a vegetarian soup, or I also like to add cooked chicken chunks to it. It is great to have on cold days. Open up the jar, dump it in the pan, heat and eat. So easy! Add some homemade bread and even better.
Click on Vegetable Soup to get the recipe and canning directions.
Thanks, Vicki, for the tomatoes. I'll bring you a jar of soup.
NOTE: The only change I make is that I can it with fresh green beans instead of using cooked lima beans. Personal preference.