Monday, December 7, 2015

Soup of the Day... Smoked Sausage 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.

Smoked Sausage Soup

Found on Canning Only Recipes

Found on frugallikegrandma.blogspot

Makes 9 to 10 quarts

Half a package of Eckrich smoked sausage or any other good quality smoked sausage. 

1 -16 oz bag of mixed frozen vegetables (peas, corn, carrots, etc) 

2 med potatoes, peeled and cut into cubes 

2 quarts of home canned chicken broth/stock or 4 cans of broth/stock 

2 cups water 

1 bay leaf 

1 teaspoon canning salt 

1/2 teaspoon black pepper

2 teaspoons dried parsley 

2 teaspoons dried minced onions

Add all ingredients to a large pot, heat over medium heat until hot, and turn off heat. Remove bay leaf.

Using a slotted spoon add soup solids to jars to at least 1/2 full but no more then 2/3s full. Finish filing jars with stock from soup to 1 inch headspace. Wipe rims, remove air bubbles, and assemble lids.

Process in a pressure canner at 10 lbs of pressure for 90 mins (75 mins for pints).

Tomorrow's Soup of the Day... South of the Border Chicken Soup


  1. I am going to try this recipe tomorrow. I have some freshly made bratwurst I'm going to use in place of the store bought sausage. I think I'll omit the frozen veggies.....but sounds yummy. And this website hasn't let me down yet!

  2. Thanks for the recipe. I have some smoked sausage (smoked by Amish butcher using hickory and apple wood) left over from last year's pig slaughter and still in my freezer. I wanted to use some of it in soup. Look forward to trying it.


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