Thursday, October 1, 2015

Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Grandpa's Soup

No one makes soup like my Grandpa’s, 
with its diced carrots the perfect size 
and its diced potatoes the perfect size 
and its wee soft bits – 
what are their names? 
and its big bit of hough, 
which ryhmes with loch, floating 
like a rich island in the middle of the soup sea. 

 I say, Grandpa, Grandpa your soup is the best soup in the whole world. 
And Grandpa says, Och, 
which rhymes with hough and loch, 
Och, Don’t be daft, 
because he’s shy about his soup, my Grandpa. 
He knows I will grow up and pine for it. 
I will fall ill and desperately need it. 
I will long for it my whole life after he is gone. 
Every soup will become sad and wrong after he is gone. 
He knows when I’m older I will avoid soup altogether. 
Oh Grandpa, Grandpa, why is your soup so glorious? I say 
tucking into my fourth bowl in a day. 

Barley! That’s the name of the wee soft bits. Barley.

By Jackie Kay, a Scottish Poet

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.

(Copy Cat Recipe) of Campbell's Chunky Beef Soup with Country Vegetables 
Found on Canning Recipes Only


6 pounds of stew meat, I used round steak 

2 pounds of chopped carrots (I put in each quart jar 1 cup) 

2 pounds of potatoes peeled and cubed I put in each quart jar 1 cup) 

1 pound of chopped celery (I put in each quart jar 1/2 cup) 

1 pound of chopped onions (I did not use this much) (I put in each quart jar 1/4 cup) 

1 tsp minced garlic in each quart 

I added 1/2 tsp of canning salt to each quart but you can add as much as 1 tsp per quart.


I did not add any of this but you can if you want to - 

1/2 tsp per jar of Worcestershire Sauce, 

1/2 tsp per jar of Catsup, and 

1/2 tsp per jar Beef Base if using only water. 

Boil: 6 quarts of water (you can use vegetable broth, I used homemade beef broth) I chopped all the vegetables and put in bowls of water until I was ready to fill the jars. I cut the meat up into 1" cubes, cut off all fat that I could. Once the broth came to a boil I started filling my jars in this order - meat, potatoes, carrots, celery, onions, and salt. I then added the hot broth leaving 1" headspace. Processed for 90 mins at 10 lbs pressure. I ended up with 13 quarts of soup. 

You can eat this soup as is but I like it thickened a bit after opening... 1/4 cup flour or 3 tbsps of cornstarch , 1/4 cup milk (for 2 quarts) ...mix until creamy or lumps are all gone add to soup. I also add in 2 tbsps of butter. Heat until thickened.

NOTE: On thickening this soup it is best to start small and add more thickener as you think you need it.

Tomorrow's Soup of the Day... Campbell's Type Tomato Soup


  1. Can the 'wee soft bits' of barley be included be in this recipe? If yes, what quantity do you recommend? I am really enjoying your soup recipes. Thank you for sharing.

    1. "Officially" it's not recommended to put grain products in canning... I believe that is mostly a texture thing, most grains get much too soft with the processing. I do know folks who include barley with good results... I've never actually tried it... but should I ever try, I'd keep it to a fairly small amount, say 1/4 cup or so per jar. But, again, just so you know, it's not recommended. :D ~~Granny


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