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30 minutes
Prep: 10 minutes
Cook: 20 minutes
122 calories per serving view nutrition facts
4 servings
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| 6 | cups | water | |
| 1 | tablespoon | salt | |
| 1 | medium | cabbage head | shredded |
| 3 | cups | celery | chopped |
| 1 | package | corn | frozen |
| 1/4 | teaspoon | garlic powder | |
| 1 1/2 | teaspoons | basil | dried |
| 1 | pound | green beans | fresh |
| 2 | cups | carrots | chopped |
| 1 | package | green peas | frozen |
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 1/2 inch space at top.
Seal and label container Garden Vegetable Mix.
Freeze and use within 6 months Makes about 15 cups of Mix.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2074mg | 86% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 10.0g | 41% |
| Sugars 9.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 264% | Vitamin C | 52% | |
| Calcium | 12% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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