Soup of the Day... Thick Beef Vegetable Soup with Cabbage

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.

Thick Beef Vegetable Soup with Cabbage

Found on paulnoll

Ingredients We Used

6 Quarts Water

2 large onions

4 cloves Garlic

1 Small Head of Cabbage

4 large Stalks of Celery

1 Pound Red Kidney Beans

11 Medium to Large Carrots

12 Potatoes

Half Head of Cauliflower

Half Head of Broccoli

2 Tablespoons Salt

1/2 Teaspoon Black Pepper

2 Teaspoons Basil Leaves

2 Bay Leaves

1 Tablespoon Oregano

2 Pounds of Lean Beef

This recipe produced 11 Quarts of Beef Vegetable Soup.

This is a delicious thick vegetable soup. The vegetables and the amounts of the vegetables used will somewhat depend on the vegetable's availability and their price. We want the pot full so after the first set of meat, spices and vegetables are simmered, we will turn off the heat and add the other vegetables to a non boiling pot. We will add water when needed and fill the pot with more carrots and/or potatoes to near the top. Those later vegetables will be cooked during the pressure canner's 90 minutes of processing.

Soak Beans Overnight

Roast Beef - 2

Heat Water with Spices

Chop Onions

Mince Garlic

Chop Cabbage

Split & Chop Celery

Cut up Beef

Peel & Chop Carrots

Prepare Broccoli & Cauliflower

Add all the ingredients in a large stock pot, after the soup has simmered for a while with the beans, cabbage, celery, beef and the spices we turn off the heat under the pot. We then add the carrots, cauliflower, broccoli, and potatoes. Because the soup requires 90 minutes in the pressure canner at 10 pounds, raising the temperature to 240 degrees F we do not want to cook them any more than they will get in the pressure canner. If the pot is not full we may add some more potatoes or carrots to the pot.

We use a 2-cup measuring cup to fill the jars with the soup. We use a measuring cup with a handle that can hang on the inside of the pot. Fill the jar to a 1 inch headspace. Correct headspace is important in most all of canning. We use a towel to hold the hot jar and a funnel to fill it. Bernice gets to partly fill the first jar so Paul can take a picture then he does the rest of the filling. He froze his hands in the Korean War so it is easier for him to hold hot items. For the soup fill with vegetables to the 1 inch headspace and then add liquid to the 1 inch headspace. If at the end you run short of liquid just add hot water.

Having a clean rim is vital to get a good seal. You tighten the ring snugly and securely but don't apply all the force you can

Fill canner with jars, set lid and seal top of canner. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For this soup give 75 minutes for pints and 90 minutes for quarts. If your altitude exceeds 1,000 feet you must adjust for that.

Tomorrow's Soup of the Day... Tomato Basil Soup