Thursday, August 23, 2012

Vegetable Beef Soup Recipe for Canning

Vegetable Beef Soup Recipe for Canning
2 qt. Tomatoes, chopped, peeled, cored (about 12 large)
1 ½ qt.  Potatoes, cubed and peeled (about 6 medium)
4 cups  Green Beans, fresh cut
1 ½ qt.  Carrots, sliced (about 12 medium)
1 qt.  Corn, uncooked whole kernel
2 ½ cups  Onions, chopped (about 3 medium)
2 qt.  Water
1 ½ lb.  Ground Beef
3 Tbls  Parsley, fresh chopped
Salt & Pepper
Brown ground beef with salt and pepper to taste and 1 tablespoon of parsley.  Once beef is browned, drain.  Combine water, all vegetables, beef, remaining parsley, salt and pepper to taste.  Season lightly, salt and pepper can always be added when soup is recooked.  Simmer for 30 minutes.
Ladle hot soup into hot canning jars.  Be sure to leave 1 inch of space at the top.  Remove any air bubbles.  Wipe lips on jars to ensure they are clean and adjust two piece lids.  Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds of pressure in a steam pressure canner.

For additional canning tips, click here.
This is a great soup to reheat any time but I love to enjoy this in the fall or winter with a homemade loaf of whole grain bread along side.  Does wonders for warming up your insides on a chilly day.

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