Garden Vegetable Mix
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 1 | tablespoon |
salt
|
|
| 1 | medium |
cabbage
shredded |
*
|
| 3 | cups |
celery
chopped |
|
| 1 | package |
corn
frozen |
*
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 | pound |
green beans
fresh |
|
| 2 | cups |
carrots
chopped |
|
| 1 | package |
green peas
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 15 | ml |
salt
|
|
| 1 | medium |
cabbage
shredded |
*
|
| 7.1E+2 | ml |
celery
chopped |
|
| 1 | package |
corn
frozen |
*
|
| 1.3 | ml |
garlic powder
|
|
| 7.5 | ml |
basil
dried |
*
|
| 453.6 | g |
green beans
fresh |
|
| 473 | ml |
carrots
chopped |
|
| 1 | 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.
