Monday, November 23, 2015

Soup of the Day... Pea, Bean, and Noodle Soup

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.

Pea, Bean, and Noodle Soup

Found on Canning Only Recipes

Adapted from recipe found on how to-simplify

Makes 3 to 4 quarts


2 tablespoons butter 

2 medium white onions, chopped 

2 32-ounce containers of Chicken Broth or 2 quarts of home canned chicken broth 

1 pound bag of Great Northern Beans (rinse and soak beans in water overnight in fridge covered with at least 2 inches of water above beans or add to a pot and let cook for 30 mins) 

2 cups frozen peas 

1 cup frozen sweet corn 

1 teaspoon cumin 

1 teaspoon oregano 

Salt and pepper to taste


Heat the butter in a large pot. Add the chopped onion and cook until translucent.

Pour in the chicken broth and heat until it bubbles.

Add the Great Northern Beans.

Add the peas, corn, cumin, oregano, salt, and pepper.

Heat until hot -Taste and adjust seasonings as necessary.

Add hot soup to quart jars (use slotted spoon to divide solids between 3 to 4 quarts and finish topping with chicken broth) to 1 inch headspace (if there is not enough chicken broth you can heat some more or just add hot water to jar), remove air bubbles, add lids and caps, process in a pressure canner for 90 mins for quarts or 75 mins for pints at 10 lbs of pressure.

TO SERVE: Per quarts prepare 1/4 box of Rotini pasta to almost done. Add to soup and heat and simmer for 15 mins.

Tomorrow's Soup of the Day... Polish Lentil and Kielbasa Soup

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