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Garden Vegetable Mix

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Submitted by PSL66

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 1.4
CUPS L WATER
1 15
TABLESPOON ML SALT
1 1
MEDIUM MEDIUM CABBAGE
shredded *
3 7.1E+2
CUPS ML CELERY
chopped
1 1
PACKAGE PACKAGE CORN
frozen *
¼ 1.3
TEASPOON ML GARLIC POWDER
1 ½ 7.5
TEASPOONS ML BASIL
dried *
1 453.6
POUND G GREEN BEANS
fresh
2 473
CUPS ML CARROTS
chopped
1 1
PACKAGE PACKAGE GREEN PEAS
frozen

Directions

Shred enough of the cabbage to make 6 to 8 cups.

Stem green beans and cut them into 1-inch pieces.

Combine all ingredients in a large kettle or Dutch Oven.

Fill sink with ice water. Cook vegetables to a full boil over medium heat.

Remove from heat. Cook quickly by setting kettle in sink of icewater.

Put vegetable mix into four 1-qt containers, leaving ½ inch space at top.

Seal and label container Garden Vegetable Mix.

Freeze and use within 6 months Makes about 15 cups of Mix.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 677g (23.9 oz)
Amount per Serving
Calories 122 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2074mg 86%
Total Carbohydrate 9g 9%
Dietary Fiber 10g 41%
Sugars g
Protein 13g
Vitamin A 264% Vitamin C 52%
Calcium 12% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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