Saturday, August 18, 2012

Taylor's Terrific Canned Vegetable Soup

Years ago, when I was a little girl. I used to help my mother make and Can Vegetable Soup. I can remember the smell, the taste, and to this day have never tasted anything at all like it. I have been scouring the internet for a recipe that might even come close, but alas.....I gave up. So...this afternoon, I became inspired and decided that I would just take matters into my own hands and make it myself. So....This is I and Taylor's New recipe for Canned Vegetable Soup.

Taylor's Terrific Canned Vegetable Soup

18 Fresh Tomatoes (Skinned, and pureed)
1 Stalk Celery (Chopped)
1 Med. Onion (Chopped)
5 Med. Carrots (Peeled, Chopped)
2 Med. Zucchini (Diced)
1 lb. Small Golden Potatoes (Cubed)
2 Cans Green Beans
1 Can Light Kidney Beans
1 Can Black Beans
2 Cups of Fresh Corn
4 Jalapeno Peppers (De-seeded, and de-veined)
2 Tbl. Salt (or to taste)
1 Tsp. Pepper
1 Tbl. Garlic
1 Tsp Thyme
1 Tsp. Oregano
1 Tsp. Basil
3 Tsp. Beef Bouillon Granules
3 Tsp. Chicken Bouillon Granules


In a large stock pot add all ingredients and bring to a quick boil. Let boil only 5 min. Take off of heat and pour into waiting sterile jars. Process in a pressure canner for 75 minutes at 10 lbs of pressure. This makes 5-7 qts of soup. ENJOY!


8 comments:

  1. Thank you for sharing this. My former attempts at canning soup were disappointing. This looks very nice.

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  2. How many quarts does this make?

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    1. Sorry, my notifications for my blog somehow has been turned off and I did not see this. I guess that you know by now that it makes 5-7 qts. I have edited the recipe. I am so sorry for any inconvenience.

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  3. My canner is by weights which is by 5s, so would 10 lbs of pressure work or does it have to be 12?

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    1. 10 lbs. pressure is fine if your elevation is less than 1000 feet above sea level. I've never seen anything call for 12 lbs. psi. Check out https://nchfp.uga.edu/ for everything you need to know about canning. These folks are the ones who set the standard for safety and quality in home preservation.

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    2. Thank you ladies for having my back. I have typed that wrong. I really need another set of eyes to read my recipes before posting them. I am just a busy momma of 3 teens, trying to keep all my crazy together. I have edited the recipe to not only include the correct 10 lbs of pressure but also to include the amount of quarts. If it looks like your soup is really thick, just add some water to the mix. As a good rule of thumb when canning soup, you need 2/3 to 1/2 of the jar in vegetables, and the rest liquid. Thank you again!

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  4. How many quarts does this recipe make?

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  5. Last fall I learned how to can and made so many different soups for my family. This veggie soup was my absolute favorite! Now that my garden is exploding, I'm making more batches for the winter. Thanks for sharing this delicious and healthy recipe!!!

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