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Canned Vegetable Soup
1 peck ripe tomatoes (peeled)
1 pt. or 1 can lima beans
1 can peas
3 green diced peppers
1 c. pearl barley (soaked overnight)
1 tbsp. paprika
1 c. sugar
1/2 c. butter
1/2 c. salt
Cook all uncooked vegetables separately. Then mix all ingredients together and cook ten minutes more. Pour into sterilized jars and seal. Yields 7-9 quarts. Very good in hot dishes.
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