This soup recipe was was published during WWII as part of a "Wartime Recipe and Canning Guide" geared toward the women still at home, while the boys were "over there." Published by Country Gentlemen, it is a paperback cookbook with 33 pages and some black and white photos. Here is the recipe!

Garden Soup Mixture

Makes about 4 pints of concentrated soup mixture.

INGREDIENTS

• 2 Quarts of chopped ripe tomatoes
• 1/2 Cup of chopped sweet red pepper
• 1 Small onion, chopped
• 2 Cups of sweet corn or green lima beans
• 1 to 2 Cups of sliced okra or chopped green pepper
• 1 to 2 Cups of chopped celery
• 1 1/2 teaspoons of salt
• 1 Tablespoon of sugar

DIRECTIONS

Cook tomatoes, red pepper and onion until very soft, force through a sieve to remove seeds, and boil down resulting puree to one quart.

Prepare and blanche other vegetables as for canning, combine with tomato puree, add seasonings to taste, and cook together 10 minutes.

Pack hot, seal and process 50 minutes in steam pressure cooker at 10 pounds pressure, 240 degrees Fahrenheit. 

NOTE

Pureed vegetables may also be canned to be made into cream soups when served. Those who have herb gardens can flavor these home-canned soups with fresh-grown parsley, thyme, marjoram and chervil.