Wednesday, November 4, 2015

Soup of the Day... Hearty Vegetable Bean Soup

Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup."
Read more at http://quotes.yourdictionary.com/soup/quote/26719/#SOFPYZ5FR6OpT6Gx.99


"Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup." Ludwig Van Beethoven

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.
Hearty Vegetable Bean Soup 
Found on Pinterest

Yield - 5 - 7 quarts 

1 medium onion, peeled and diced 

1 stalk celery, diced 

2 carrots, peeled and diced 

1 bag frozen peas 

1 bunch of Curly Leaved Endive (torn or chopped) or you can use turnip or mustard greens 

2 cups of chopped cabbage 

3 quarts stock (I've used both chicken and vegetable stock when making this recipe. Both work...so take your pick!) 

2 cups diced tomatoes (peeled and seeds removed) 

4 cups of beans (I used 2 cups black bean, 1 cup pinto, and 1 navy bean) 

2 Tbsp. minced garlic 

1 tsp of canning salt (optional) 

Put all the beans in a pot of water and soak for a couple of hours. Dump the water and refill to about an inch above the beans and bring to a boil and cook for 30 mins. Turn off heat and drain the beans, add back to pot and add in 3 quarts of stock, turn on heat and bring to a simmer....simmer for about 15 - 20 mins. Turn off heat and add chopped onion, celery, carrots, diced tomatoes (juice and all), cabbage, endive, peas, and garlic. Stir to combine well. If you feel there is not enough juice add in one more quart of chicken or vegetable broth (you want this soupy not thick like stew). Fill quart jars with solids to about 3/4 full and then finish filling with broth to 1 inch headspace, add 1 tsp of salt if desired. Wipe rims and put on lids.

Process pints for 75 mins and quarts for 90 mins at 10 lbs of pressure.


Tomorrow's Soup of the Day... 
Home Canned Split Pea and Ham Soup

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }