Vegetable Beef Soup

• 1 1/2 pounds stew beef, cubed (or round steak)
• 4 cups beef broth (two pints home made beef stock)
• 1 cup onion, chopped
• 3 carrots, peeled and sliced
• 1 cup celery, sliced - optional
• 2 large potatoes, peeled and cubed
• 28 ounces canned tomatoes (two pints of home canned tomatoes)
• 1 tablespoon sugar
• 2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 ½ teaspoon Italian seasoning mix (Renee’s blend) or
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground marjoram
• 1 cup frozen peas - optional

Preparation: Prepare 6 - 7 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner up to the “fill” line and get the water to a simmer.

Cooking: In a stainless steel or enameled dutch oven brown meat quickly using a tiny bit of olive oil just so the meat won’t stick to the bottom of the pot. Add to the pot the rest of the ingredients and cook on medium hight for 10 minutes only just to combine the broth and spices! Turn off the heat. Ladle. 

Filling the jars: On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your recipe.  Using your slotted spoon ladle the meat and veggies into the jar filling only half way then add the soup liquid into the jars leaving 1” headspace. Start from the top of the semi circle and work your way to the end. Remove air bubbles and refill to the proper headspace if necessary. Remove your recipe and taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).  Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.  When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

SOURCE:  Canning Homemade

16 Bean Soup

• 2 – 16 oz packets of bean soup
• 4 medium onions, chopped
• 1 ½ stalk celery, chopped
• 4 cloves garlic, diced
• 2 bay leaves
• 6 large carrots diced
• 2 - 6oz can diced green chilies
• 2 – 8oz can diced tomatoes
• 4 cups of ham
• 1 large ham bone
• 3 T. of Kosher salt
• 3 T. of pepper
• 14 cups of water

Process the beans first. This is the short cut method. Rinse the packets of beans in a colander. Pick out any rocks or bad beans and toss.  Combine beans with 6 cups of water and cook till only boiling. Turn off heat and let beans soak in cooking water for two hours.

Cook and Serve: In a large stock pot combine all prepped ingredients and 15 cups of water. Drain beans of their cooking liquid and add beans to stock pot. Continue to cook soup for 2 ½ hours never getting to a boil, so as to not split the beans. Remove ham bone.  Serve hot.

For canning:  Cook soup for 1¾ hours also not boiling the mix and prepare jars, lids and rings.  Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace. Remove air, clean rims, place on lids and rings and pressure can at 10 pounds for 60 minutes. If you are going to use quart size jars process for 75 minutes in pressure canner.

After canning the expansion of the beans will make the soup thick. When serving the soup add either chicken stock or water to thin.

SOURCE:  Canning Homemade

Rice & Veggies

Throw It In a Pot Soup

1 can black beans
1 can kidney beans
1 can chili beans in chili sauce (do not drain)
1 can green chili's (small size)
1 can rotel tomatoes (do not drain)
1 can corn or 1 1/2 cups frozen corn
1 can chicken broth
2 cans chicken or 1 pint bottled chicken
2 T chopped fresh cilantro
2 t cumin
1 T chili powder
1 T garlic salt
water to fill pot

Cook in crock pot all day on low (7-8 hours)

Refried Bean Soup

1 can (28 oz) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 can (31 oz) refried beans
1 can (14 1/2 oz) chicken broth
1 tablespoon minced fresh cilantro or dried if necessary
tortilla chips, optional, for topping

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.

Found in "Taste of Home: Simple and Delicious Cookbook"

Chicken Tortilla Soup

1 pound chicken breast, cut in pieces
1 can (15 ounce) petite diced tomatoes (or whole ones, mashed up)
1 can (10 ounce) enchilada sauce
1 onion, chopped finely
1 can (4 ounce) chopped green chilies
1 can corn
1 can black beans
2 cloves garlic, minced
2 cups water
1 can (14.5 ounce) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t pepper (black or white)
1 T chopped cilantro (dried is fine to use as well)

Mix all ingredients together in crock pot (4 quart minimum). Cook for 3-4 hours on high or 6-8 hours on slow.

Serve with tortilla chips, shredded cheese, avocado or sour cream.

Recipe altered slightly from one found on AllRecipes.

Lentil Soup

2 T olive oil
2 cups onion, chopped
3 carrots, coarsely chopped
3/4 t marjoram, dried
3/4 t thyme, dried
7 cups broth (chicken, beef, or vegetable)
1 pound lentils
1/2 t salt
1/4 t pepper
3/4 cup grape juice
2 T parsley, dried

Saute onion, carrots, marjoram, and thyme in oil, just until onion is soft. Transfer mixture to a large pot and add broth and lentils. Cover and simmer for 45 minutes to 1 hour (expect the soup to be thick). Add remaining ingredients and simmer for an additional 10 minutes.

Italian Leek Soup

1 pound of sweet italian sausage
3 leeks
4 potatoes
2 14 oz. cans vegetable broth plus two cans water
italian parsley (optional)
salt and pepper to taste

Take casings off of the sausage and cook until no longer pink in a soup pot. Slice leeks into thin slices and add to pot. Cook until mostly transparent. Add the broth and water and bring to a boil. Peel potatoes and cut into bite size pieces and add them to pot. Add parsley, if desired. Cook for twenty minutes or until potatoes are tender. Add salt and pepper to taste.

Tastes great with homemade bread.

Hearty Tortilla Soup

1 pound hamburger meat

1 package taco seasoning (or more to taste)

1 onion, chopped
2 carrots, chopped
1 14 oz. can diced tomatoes
1 15 oz. can corn, drained
1 can sliced olives, drained
6-8 cups water
2 zucchini, sliced
crushed tortilla chips
grated cheese

In a large pot, brown meat with the seasoning, onions and carrots. When meat is fully cooked add tomatoes, corn, olives and water. Bring to a boil and then add zucchini. Cook for an additional 10-15 minutes.

Serve in bowls and top with chips and cheese.