Monday, October 19, 2015

Soup of the Day... Cowboy Soup


He who has once burnt his mouth always blows his soup. ~~German Proverb

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.

Cowboy Soup 
Adapted from recipe found on mammascooking

Makes 3 - 4 quarts 

2 lbs ground beef or turkey, browned and drained well 

1 medium onion, chopped 

1 clove garlic, minced 

1 green bell pepper, chopped 

1 - 15 oz can diced tomatoes or 1 pint of home canned 

1 - 10 oz can mild Rotel or 1/2 pint home canned 

2 cups of corn kernels - frozen is fine 

2 cups of kidney beans - soaked over night in the refrigerator 

1 small can of mild green chili's 

4 cups beef stock/broth 

1-1/2 teaspoon chili powder 

3 potatoes, peeled and diced to about 1/2 inch cubes 

1 tsp of canning salt 

1/4 tsp of black pepper 

Brown ground beef or turkey in a small amount of oil and drain well. Drain beans that have soaked overnight.

Add all ingredients to a large pot, bring to a boil, reduce heat and simmer for 30 mins. Using a slotted spoon divide soup solids between 3 quart jars (fill jars at least 1/2 full and but less then 2/3s full). Ladle soup broth into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure. 

TO SERVE: Add 1/4 cup of precooked macaroni to heating soup per quart of soup.


Tomorrow's Soup of the Day... Cream of Celery Soup

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