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."

Ludwig Van Beethoven
Read more at http://quotes.yourdictionary.com/soup#T5yzFTqcTAJzXVHE.99

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

Ludwig Van Beethoven
Read more at http://quotes.yourdictionary.com/soup#T5yzFTqcTAJzXVHE.99

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

Soup of the Day... Farmer Soup

The disobedient fowl obeys in a pot of soup. ~~ Nigerian Proverb

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.

Farmer Soup

shared by Amy Jo

2 pounds hamburger

2 large onions, chopped

2 cups celery, chopped

3 cups potatoes, cut into 1­inch cubes

2 cups carrots, sliced

Salt and pepper to taste

1 quart tomato sauce

5 quarts beef broth or water

Brown hamburger and onion, drain fat. In a large pot, combine browned meat mixture with remaining ingredients. Bring to a boil and simmer for several minutes, just until vegetables begin to soften.

Pack hot soup into hot jars, filling each jar about half way with food pieces and filling to the top of jar with the cooking broth, leaving 1­inch headspace. Process quarts for 75 minutes and pints for 60 minutes at 10 psi adjusting for your altitude. Makes 7 quarts.

To serve: the soup is good served heated as is. But its extra tasty if you mix 3 tablespoons corn meal with one fourth cup cold water and stir the mixture into your hot soup; continue heating and stirring soup for several more minutes or until the soup is thick and slightly.

Tomorrow's Soup of the Day... French Onion Soup

Soup of the Day... Cowboy Soup

He who has once burnt his mouth always blows his soup. ~~German Proverb

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.

Cowboy Soup 

Adapted from recipe found on mammascooking

Makes 3 - 4 quarts 

2 lbs ground beef or turkey, browned and drained well 

1 medium onion, chopped 

1 clove garlic, minced 

1 green bell pepper, chopped 

1 - 15 oz can diced tomatoes or 1 pint of home canned 

1 - 10 oz can mild Rotel or 1/2 pint home canned 

2 cups of corn kernels - frozen is fine 

2 cups of kidney beans - soaked over night in the refrigerator 

1 small can of mild green chili's 

4 cups beef stock/broth 

1-1/2 teaspoon chili powder 

3 potatoes, peeled and diced to about 1/2 inch cubes 

1 tsp of canning salt 

1/4 tsp of black pepper 

Brown ground beef or turkey in a small amount of oil and drain well. Drain beans that have soaked overnight.

Add all ingredients to a large pot, bring to a boil, reduce heat and simmer for 30 mins. Using a slotted spoon divide soup solids between 3 quart jars (fill jars at least 1/2 full and but less then 2/3s full). Ladle soup broth into jars to 1 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins (75 mins for pints) at 10 lbs of pressure. 

TO SERVE: Add 1/4 cup of precooked macaroni to heating soup per quart of soup.


Tomorrow's Soup of the Day... Cream of Celery Soup

Soup of the Day... Canning Vegetable Soup

Old chickens make the best soup ~~French Proverb

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.

Canned Vegetable Soup 

Found on Pinterest

Ingredients 

12 cups chicken, beef, or vegetable broth 

4 cups chopped, peeled tomatoes 

4 cups whole kernel corn (8 ears) 

3 cups cubed, peeled potatoes (1 pound) 

2 cups cut green beans 

2 cups sliced carrots 

2 cups sliced celery 

1 cup chopped onion 

3 garlic cloves, minced

 2 tablespoons snipped parsley or 2 teaspoons dried parsley 

1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed 

1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed 

1/2 teaspoon pepper 

1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed 

Directions 

1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper. 

2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp). 

3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings). 

NOTES: Can add stewed hamburger (cooked) to soup while it is heating and/or a cup of uncooked pasta.

Tomorrow's Soup of the Day... Canning Beef Barley Soup Recipe

Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Grandpa's Soup

No one makes soup like my Grandpa’s, 

with its diced carrots the perfect size 

and its diced potatoes the perfect size 

and its wee soft bits – 

what are their names? 

and its big bit of hough, 

which ryhmes with loch, floating 

like a rich island in the middle of the soup sea. 

 I say, Grandpa, Grandpa your soup is the best soup in the whole world. 

And Grandpa says, Och, 

which rhymes with hough and loch, 

Och, Don’t be daft, 

because he’s shy about his soup, my Grandpa. 

He knows I will grow up and pine for it. 

I will fall ill and desperately need it. 

I will long for it my whole life after he is gone. 

Every soup will become sad and wrong after he is gone. 

He knows when I’m older I will avoid soup altogether. 

Oh Grandpa, Grandpa, why is your soup so glorious? I say 

tucking into my fourth bowl in a day. 

Barley! That’s the name of the wee soft bits. Barley.

By Jackie Kay, a Scottish Poet

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.

(Copy Cat Recipe) of Campbell's Chunky Beef Soup with Country Vegetables 

Found on Canning Recipes Only

Ingredients 

6 pounds of stew meat, I used round steak 

2 pounds of chopped carrots (I put in each quart jar 1 cup) 

2 pounds of potatoes peeled and cubed I put in each quart jar 1 cup) 

1 pound of chopped celery (I put in each quart jar 1/2 cup) 

1 pound of chopped onions (I did not use this much) (I put in each quart jar 1/4 cup) 

1 tsp minced garlic in each quart 

I added 1/2 tsp of canning salt to each quart but you can add as much as 1 tsp per quart.

OPTIONAL: 

I did not add any of this but you can if you want to - 

1/2 tsp per jar of Worcestershire Sauce, 

1/2 tsp per jar of Catsup, and 

1/2 tsp per jar Beef Base if using only water. 

Boil: 6 quarts of water (you can use vegetable broth, I used homemade beef broth) I chopped all the vegetables and put in bowls of water until I was ready to fill the jars. I cut the meat up into 1" cubes, cut off all fat that I could. Once the broth came to a boil I started filling my jars in this order - meat, potatoes, carrots, celery, onions, and salt. I then added the hot broth leaving 1" headspace. Processed for 90 mins at 10 lbs pressure. I ended up with 13 quarts of soup. 

You can eat this soup as is but I like it thickened a bit after opening... 1/4 cup flour or 3 tbsps of cornstarch , 1/4 cup milk (for 2 quarts) ...mix until creamy or lumps are all gone add to soup. I also add in 2 tbsps of butter. Heat until thickened.

NOTE: On thickening this soup it is best to start small and add more thickener as you think you need it.

Tomorrow's Soup of the Day... Campbell's Type Tomato Soup

Soup of the Day... Cabbage Soup Diet

Campbell's Soup Trivia

• In 1900 Campbell's sold about 500,000 cans of soup per year. By the early 1920s sales were about 18 million cans per week!
• Campbell Soup Company started out as a canning company in New Jersey in 1869. It was founded by an icebox maker (Abram Anderson) and a fruit merchant (Joseph Campbell). Later, Arthur Dorrance replaced Anderson, and it was a nephew of Dorrance, chemist John, who invented condensed soup in 1897. This gave the company a decided advantage over competitors because shipping costs were much reduced, which enabled it to become one of the first food companies to have national distribution. The soups won a gold medal at the Paris Exposition in 1900, and the medal has been on the label since then.
• The label on one of Campbell's original products, canned tomatoes, showed a giant tomato being hauled by two men.
• Campbell Soup Company sells more than 100 million cans of pork and beans a year.
• The colors of Campbell's Soup labels, red and white, come from the colors of the Cornell University football team.

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.

Cabbage Soup Diet 

submitted by Wendy Parnell Creasey

Ingredients:

5 carrots, chopped 

3 onions, chopped 

2 16-oz. cans diced tomatoes with liquid 

1 large head of cabbage, chopped 

1 1-oz. envelope of onion soup mix (I used beefy onion) 

1 15-oz. can cut green beans, drained (I used home canned and liquid) 

2 quarts tomato juice 

2 green bell peppers, diced (I used different colors) 

10 ribs of celery, chopped 

1 14-oz. can beef broth 

Salt & pepper to taste 

Hot sauce to taste (optional)

Super easy directions: Prepare the above ingredients as instructed. Add everything to a large stock pot. If you need to, add water or more beef stock/tomato juice to cover the vegetables. Bring to a slow boil, then turn down to low and let simmer until the vegetables are tender.

Personally, I like big, chunky vegetables with some substance to them (NOT mushy!). If you cut the vegetables in large, hearty chunks, they will hold up very well under pressure canning (if you're the type of person to do that kind of thing *wink emoticon*).

Tomorrow's Soup of the Day... Cabbage Soup

Soup of the Day... Beef Vegetable Soup

Some Soupy Facts

• America’s first colonists carried “Pocket soup,” a substance not unlike today’s bouillon cube, to which one could add hot water and various wild or domestic roots and vegetables and make a nutritious soup.
• According to legend, this portable soup – made popular by Lewis and Clark – grew into an industry of dried and processed meats and vegetables supplied to Union troops during the Civil War.
• The first commercially available pocket soup, of dried ingredients, was offered by Knorr in the 1870s.
• One of the oldest soups on record is “Cock-a-leekie,” literally chicken and leeks

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.

Beef Vegetable Soup 

By Patti Holland 

makes 12 quarts

3 qts. water or beef broth (omit boullion)

1 qt. home made v­8 juice, (I do not see why u could not use tom juice) 

1/4 cup beef broth boullion

1 tsp. chili powder

1 tsp. garlic powder

1/4 cup brown sugar

Combine these ingredients in a large stock pot and bring to a slow simmer over medium heat. Stirring occasionally.

2 lbs. ground beef or venison slightly browned

2 cups chopped onion

2 cups chopped celery

6 cups skinned diced potatoes

1 can kidney beans, rinsed

2 lbs. frozen mixed vegetables

2 14 oz. cans tomatoes, or the equivalent of skinned fresh chopped

Cook the onions and celery just until soft with a small amount of olive oil. In a large bowl or pot, mix the onions, celery, meat, and vegetable mixture and gently blend it all together.

You are not going to cook the soup before you can it, if you do it will turn to mush. In properly prepared sanitized jars divide the mixture into each jar. About 2" from the top. Pour your hot broth into each jar to about 1/2 inch from the top. Wipe rims then adjust your lids and bands.

Process pressure canner at 10lbs. for 90 minutes (for quarts, 75 minutes for pints. * If you use tom juice, taste the broth for seasoning, and season as needed.

Tomorrow's Soup of the Day... 

Better Than Yo Mama's Chicken Noodle Soup­­

Soup of the Day... Beef Soup with Country Vegetables

Some Soupy Facts

• In the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

• In the French Court of Louis XI, the ladies' meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! 

• Why did thin soups become all the rage in Europe during the 17th century? The spoon was invented. Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on.

• Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. He said it always cleared his mind and settled his tummy.

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.

Beef Soup with Country Vegetables

By Rose Robinson

6 lbs Stew meat browned­ do not fully cook it (or meat of your choice)

2 lbs chopped carrots (1 cup per qt)

2 lbs potatoes peeled and cubed (1 cup per qt)

1 lb chopped celery (1/2 cup per qt)

1 lb or less chopped onion (1/4 cup per qt)

1 tsp per qt minced garic (optional)

1/2 tsp per qt Worcestershire Sauce

1/2 tsp per qt Catsup

1/2 tsp per qt Beef Base if using hot water otherwise 6 qt of Beef Broth brought to a boil

Notes:

Chop all vegetabes and put in bowls of water until ready to use. Drain them when ready to fill jars.

Meat is 1 inch cubed with as much fat trimed as possible

Once broth is at a boil ­ Pack jars in this order­

Meat

Potatoes

Carrots

Celery

Onions

Spices

Hot Broth with 1 inch headspace

Process for meat used.

Stew meat 90 minutes at 10 lbs pressure

Roughly 13 quarts of soup

Note from Granny: I've had a few people question the fact that the instructions state to brown the meat... and the photo shows non-browned meat... let me clarify... follow the written instructions, the photo is a "prettied up" representation of the recipe... READ... and FOLLOW the written instructions.

Tomorrow's Soup of the Day... Beef Vegetable Soup

Canning Mama's Vegetable Soup, aka Tomatoes, Corn and Okra

When I was growing up, Mama's canning goal every year was 100 quarts of green beans, 100 quarts of peaches, and 100 quarts of vegetable soup... she canned other things as they came in, but these three remained constant... and vegetable soup, Mama style, was a staple at our house... She would pop open a jar or two of this summery mixture of tomatoes, corn and okra, add some other ingredients, like potatoes, carrots, onions, maybe some ground beef or stew meat or chicken and let it simmer while a pone of cornbread baked in the oven in her cast iron frying pan reserved ONLY for cornbread... and in just a little while it was supper on a cold winter evening... nothing better!

Tomatoes, corn, and okra usually come in from the garden about the same time so it's only natural to mix this trio of goodness together in a delicious soup base. Tomatoes, corn, and okra are coming in in our garden now so I mixed up a little batch... I won't have 100 quarts, as a matter of fact the soup I mixed up last night only made 3 quarts, but with every bite, I'll be eating deliciousness and remember all those winter evenings eating Mama's soup while my brothers and sister shared our day along with Mama and Daddy... this soup means family to me.

Here's what I did...

There's no real "recipe" for this soup... you basically use whatever amounts of each ingredient that you have on hand... I had about 8-10 pounds of tomatoes, peeled and cored... (I poured boiling water over my whole tomatoes, left them for a minute or two, the put them in cold water and the peels slip right off)

8 ears of white field corn (you could use sweet corn), cut off

1-2 pounds of okra, sliced

I mixed the three ingredients together in my large stainless steel saucepan...

I brought the mixture to a boil over medium heat, then reduce the heat and let it simmer for a few minutes (maybe 10-15 minutes) until everything was heated through.

I washed, rinsed and sterilized my quart jars and put my lids in hot water to simmer... keeping everything hot until I was ready to use them.

I filled the jars, leaving a half-inch headspace. I added a teaspoon of canning salt to each quart (this is optional).

I wiped the jar rims with a damp cloth, then tightened the lids on to fingertip tightness.

I then processed my jars of soup at 10 pounds pressure for 85 minutes (using the time and psi for corn).

After processing and allowing the pressure in my pressure canner to drop to zero... then waiting an additional 10 minutes to allow the jars to adjust to the lowered pressure (reducing the risk of jar breakage), I removed the jars from my canner and set them on a folded dish towel on the counter to cool...

And to listen for the PING! of each successfully sealed jar! Live for the PING!