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.
Tomato, Collards, and Bean Soup
Adapted from recipe found on cookwithwhatyouhave
Makes 6 to 7 quarts
2 bunches collards, leaves and stems, well washed, chopped
1 large onion, chopped
4 cloves garlic, minced
1 Serrano Chile pepper, sliced thinly (optional) or use ¼ teaspoon red pepper flakes
1 tsp canning salt
2 can of diced tomatoes with juice or 2 pints of home canned
1 quart of home canned tomato juice or 2 cans of tomato sauce
1 Tablespoon lemon juice
1 Tablespoon red wine vinegar
1 lb of white beans or Lima beans or pinto beans (soak overnight in refrigerator)
5 cups vegetable or chicken stock
¼ cup chopped, fresh parsley or 2 Tbsp. of dried parsley (optional)
Add chicken or vegetable stock, onions, Serrano Chili pepper or pepper flakes, salt, minced garlic, diced tomatoes, tomato juice or sauce, lemon juice, and red wine vinegar to a large pot. Bring to a boil, lower heat to a simmer. Add pre-soaked and drained beans. Simmer for 30 mins. Add chopped collard greens, a little at a time if they will not all fit, you only want the collard greens to wilt down, not fully cook. Stir to mix. Fill quart jars 1/2 full with soup solids, using a slotted spoon. Fill jar with stock to 1" headspace (if there is not enough stock divide what is there among the jars and finish filling with hot water or heat up some more chicken or vegetable broth). Remove air bubbles, wipe rims and assemble lids. Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).
Tomorrow's Soup of the Day... Turkey and Cabbage Soup
Add chicken or vegetable stock, onions, Serrano Chili pepper or pepper flakes, salt, minced garlic, diced tomatoes, tomato juice or sauce, lemon juice, and red wine vinegar to a large pot. Bring to a boil, lower heat to a simmer. Add pre-soaked and drained beans. Simmer for 30 mins. Add chopped collard greens, a little at a time if they will not all fit, you only want the collard greens to wilt down, not fully cook. Stir to mix. Fill quart jars 1/2 full with soup solids, using a slotted spoon. Fill jar with stock to 1" headspace (if there is not enough stock divide what is there among the jars and finish filling with hot water or heat up some more chicken or vegetable broth). Remove air bubbles, wipe rims and assemble lids. Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints).
Tomorrow's Soup of the Day... Turkey and Cabbage Soup
ummm - sounds good Thank you for sharing.
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