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Mixed Vegetable Soup
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3 c. of water
4 c. tomatoes, peeled, seeded and chopped
3 c. red potatoes, cubed into 1” pieces
2 c. fresh lima beans
2 c. corn
3 c. carrots, thick slices
1 c. celery, thick slices
1 c. onions, chopped
Salt
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In a large pot add water and vegetables; boil for 5 minutes. Pour into hot jars leaving 1-inch of headspace. Add a 1/2 tsp. of salt to each quart jar. Place lids on top of jars and screw on bands. Process quart jars for 1 hour and 15 minutes at 10 lb. of pressure. Makes about 4 quarts.
Serving variation: Before reheating your soup, add 2 cups tomato juice if you would prefer more liquid in your soup. If desired leftover cubed cooked smoked ham or cooked broad noodles can also be added.
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Southwest Vegetable Soup
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6 c. super sweet kernel corn, fresh or frozen
4 c. tomatoes, peeled, seeded & chopped
1 c. carrots, sliced
1 c. onions, chopped
1 c. red bell pepper, chopped
1 c. green bell pepper, chopped
1/4 c. jalapeno pepper, seeded & minced
3 tbsp. fresh cilantro, minced
2 tsp. chili powder
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. salt
6 c. tomato juice, V8 or a combination of both
1 c. water
4 tsp. hot pepper sauce
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In a large pot combine all the ingredients listed. Bring to a boil over high heat and cook for 5 minutes or until vegetables are heated through. Ladle into sterilized jars, allow 1-inch head space. Place lids on top of jars and screw on bands. Process jars for 1hour and 30 minutes at 10 lbs. of pressure. Makes 4 quarts. |
Hearty Florentine Soup
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1/3 c. dry Great Northern white beans
1 tbsp. olive oil
2 onions, thinly sliced
2 carrots, cubed
2 celery ribs, sliced
1 1/2 c. chopped tomatoes
8 c. water
4 vegetable bullion cubes
2 large potatoes (1 1/2 lbs), peeled and cubed
2 c. chopped cabbage
1/8 c. dry parsley
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp.pepper
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Bring a large pot of water to a boil. Add dry beans; boil for 2 minutes. Set aside for 1 hour uncovered. Dump beans into a colander and drain off water. Rinse beans with cold water. Put beans back into pot and add enough cold water to cover 2” above beans. Boil for 30 minutes. Dump beans in colander and rinse once more with cold water; set aside. In same pot, saute onions in olive oil, add carrots and celery, cook for 5 minutes. Add beans. Stir in remaining ingredients. Bring to a boil and simmer 30 minutes. Process for 1 hour 30 minutes at 10 psi in pressure canner. Makes: 3 quarts |
Minestrone Soup (Above Left)
1 c. dried white beans
4 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, diced
6 c. chicken broth
1 lb. tomatoes, cut up
1 tbsp. canola oil
1/2 c. red wine (Merlot)
1 tbsp. basil
1 tbsp. oregano
Salt/pepper
3 medium red potatoes, cubed
3/4 lb. fresh green beans, cut
2 carrots, cubed
1 1/2 c. cooked macaroni*
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Bring a large pot of water to a boil. Add dry beans; boil for 2 minutes. Set aside for 1 hour uncovered. Dump beans into a colander and drain off water. Rinse beans with cold water. Put beans back into pot and add enough cold water to cover 2” above beans. Boil for 30 minutes. Dump beans in colander and rinse once more with cold water. In same pot add all beans and all ingredients except macaroni. Process for 1 hour 30 minutes at 10 psi in pressure canner using quarts jars. Makes: 3 quarts
* When you use the soup, cook the macaroni as package directs, heat up soup and than add macaroni. |
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