Canning: Beef Vegetable Soup

Pin It Pin It I finally got time and the energy to do some more canning. I have been meaning to and promised that I would get my recipe for beef vegetable soup up on the blog. Today I cleaned out my refrigerator freezer and gathered some frozen vegetables to make some soup.

When making most soups for canning the preparation is super simple. For this recipe I grabbed 2 quarts of tomato juice from my pantry along with tid-bits from the freezer. You could easily use items from your pantry. I however like the method of cleaning my freezer out to make soups.

Ingredients:
2 quarts tomato juice
8 cups chopped tomatoes
4 cups water
1 carton beef broth
1 1/2 lbs ground beef, browned, drained
3 small onions, chopped
3 stalks celery, chopped
2 cups frozen peas, thawed
4 carrots, chopped
2 cups frozen corn
2 cups frozen lima beans
2 cups frozen green beans
1 cup dried kidney beans, rinsed
2 teaspoons italian seasoning
1 teaspoon onion powder
3/4 teaspoon garlic powder
2 bay leaves
salt and pepper to taste

Combine all ingredients in large stock pot. Bring to a boil and boil 15 minutes, stirring ocassionaly. Reduce heat and let simmer for 30 minutes.

While the soup is simmering this is when I prepare my jars. Wash and sterilize them. Prep lids and rings. Also fill canner to the fill line and bring the water up to simmer. Until ready to add filled jars.

Using a slotted spoon fill jars half  full with beef and vegetables. Fill remaining space with soup juice leaving 1 inch head space. Remove air bubbles. Wipe rim of jar with damp paper towel to remove any debris. Affix lids and rings, finger tight and put filled jars in canner.

Process in a pressure canner. Process pints 75 minutes @ 10 pounds pressure or quarts  90 minutes @ 10 pounds pressure. When complete turn off heat and remove canner from hot burner. Let pressure return to zero naturally. Wait 5 minutes longer and open vent. When cool enough remove lid. Wait 10 minutes then remove jars and place on dish towel in a place that they will sit on overnight to cool.

This recipe yeilded me 8 pints and 4 quarts soup and 1 quart of extra juice. Which I will probably use the extra quart the next time I make vegetable soup.

Now my husband has individual servings of soup for lunch.

~ Farm girl