Friday, September 18, 2015

Soup of the Day... Beef Vegetable Soup

Some Soupy Facts
  • America’s first colonists carried “Pocket soup,” a substance not unlike today’s bouillon cube, to which one could add hot water and various wild or domestic roots and vegetables and make a nutritious soup.
  • According to legend, this portable soup – made popular by Lewis and Clark – grew into an industry of dried and processed meats and vegetables supplied to Union troops during the Civil War.
  • The first commercially available pocket soup, of dried ingredients, was offered by Knorr in the 1870s.
  • One of the oldest soups on record is “Cock-a-leekie,” literally chicken and leeks
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Beef Vegetable Soup 
By Patti Holland 
makes 12 quarts

3 qts. water or beef broth (omit boullion)

1 qt. home made v­8 juice, (I do not see why u could not use tom juice) 

1/4 cup beef broth boullion

1 tsp. chili powder

1 tsp. garlic powder

1/4 cup brown sugar

Combine these ingredients in a large stock pot and bring to a slow simmer over medium heat. Stirring occasionally.

2 lbs. ground beef or venison slightly browned

2 cups chopped onion

2 cups chopped celery

6 cups skinned diced potatoes

1 can kidney beans, rinsed

2 lbs. frozen mixed vegetables

2 14 oz. cans tomatoes, or the equivalent of skinned fresh chopped

Cook the onions and celery just until soft with a small amount of olive oil. In a large bowl or pot, mix the onions, celery, meat, and vegetable mixture and gently blend it all together.

You are not going to cook the soup before you can it, if you do it will turn to mush. In properly prepared sanitized jars divide the mixture into each jar. About 2" from the top. Pour your hot broth into each jar to about 1/2 inch from the top. Wipe rims then adjust your lids and bands.

Process pressure canner at 10lbs. for 90 minutes (for quarts, 75 minutes for pints. * If you use tom juice, taste the broth for seasoning, and season as needed.

Tomorrow's Soup of the Day... 
Better Than Yo Mama's Chicken Noodle Soup­­

1 comment:

  1. I love having canned soups on my pantry shelf for winter.


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