Monday, November 2, 2015

Soup of the Day... A Couple of Hamburger Soups

Soup Idiom... duck soup
Fig. very easy; an easy thing to do.

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.

Hamburger Soup Recipe
Found on hubpages

Makes 14 quarts 


Five Pounds Lean Hamburger 

6 cups mixture of garden vegetables, cut into soup size pieces 

8 cups beef broth, (2 of the 32 ounce boxes) 

6 cups tomato juice, (1 46 ounce can) 

3 cups potatoes, (8 large) 

6 cups diced or crushed tomatoes, (3 14 ounce cans) 

1-1/2 cups diced celery, (7 stalks) 

1-1/2 cups chopped onion 

2 teaspoon salt, (more or less to taste) 

1 teaspoon black pepper 

Making the Soup

Brown hamburger in a large pot. If hamburger is very lean, you will not need to rinse your hamburger, however if there is a lot of grease after cooking it, you will need to drain and rinse it before using to avoid excessively greasy soup.

Once the hamburger is drained and rinsed, add the rest of the ingredients. The vegetables you add can include any garden vegetable you choose. Vegetables can be fresh or frozen or any combination of the two. We often use 2 one pound bags of mixed frozen vegetables in our soup making.

Season to taste Heat soup mixture until the mixture is boiling. Put soup into jars to 1 inch headspace, remove air bubbles, put on lids and caps, process in a presser canner at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. Finish cooking any soup not canned, cook until vegetables are tender. Refrigerate unused portions, eat within the next 3 days.

Hamburger Soup to Can 
Adapted from recipe found on homejoys.blogspot

Makes 18 quarts (recipe can be reduced by half) 

8 lb lean ground beef or ground turkey 

8 onions, chopped 

4 cups chopped sweet peppers 

8 garlic cloves, minced 

8 quarts tomato juice 

5 T canning salt 

2 tsp pepper 

2 qt diced carrots 

4 qt diced potatoes 

Brown ground beef with onions, peppers, and garlic. (I had to do several batches.) In a large stock pot, cook carrots, and potatoes in two gallons of tomato juice. Boil for about five minutes. Add remaining ingredients and mix well. (If your pot is too small, you may need to divide the mixture into two pots to mix.) Ladle into jars to 1 inch headspace, remove air bubbles, screw on lids and pressure can for 90 minutes for quarts (75 mins for pints) at 10 pounds pressure.

Tomorrow's Soup of the Day... Hearty Minestrone Soup


  1. THese look wonderful. I can something along the lines of the first one. That second one looks interesting.

  2. This comment has been removed by the author.

  3. Why do you cook your soup prior to canning? Doesn't the veg turn to much?


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