Years ago, when I was a little girl. I used to help my mother make and Can Vegetable Soup. I can remember the smell, the taste, and to this day have never tasted anything at all like it. I have been scouring the internet for a recipe that might even come close, but alas.....I gave up. So...this afternoon, I became inspired and decided that I would just take matters into my own hands and make it myself. So....This is I and Taylor's New recipe for Canned Vegetable Soup. Taylor's Terrific Canned Vegetable Soup 18 Fresh Tomatoes (Skinned, and pureed) 1 Stalk Celery (Chopped) 1 Med. Onion (Chopped) 5 Med. Carrots (Peeled, Chopped) 2 Med. Zucchini (Diced) 1 lb. Small Golden Potatoes (Cubed) 2 Cans Green Beans 1 Can Light Kidney Beans 1 Can Black Beans 2 Cups of Fresh Corn 4 Jalapeno Peppers (De-seeded, and de-veined) 2 Tbl. Salt (or to taste) 1 Tsp. Pepper 1 Tbl. Garlic 1 Tsp Thyme 1 Tsp. Oregano 1 Tsp. Basil 3 Tsp. Beef Bouillon Granules 3 Tsp. Chicken Bouillon Granules In a large stock pot add all ingredients and bring to a quick boil. Let boil only 5 min. Take off of heat and pour into waiting sterile jars. Process in a pressure canner for 75 minutes at 10 lbs of pressure. This makes 5-7 qts of soup. ENJOY!