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Best Vegetable Soup Recipe For Canning

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Easy Homemade Vegetable Soup Recipe in 2020 Vegetable soup recipes, Homemade vegetable soups
Easy Homemade Vegetable Soup Recipe in 2020 Vegetable soup recipes, Homemade vegetable soups from www.pinterest.com

Description

Vegetable soup is a comforting and nutritious meal that can be enjoyed any time of the year. It is also a great way to use up any leftover vegetables in your fridge. This recipe is perfect for canning, which means you can enjoy it all year round.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 10 cups of water
  • 2 cups of diced tomatoes
  • 2 cups of diced carrots
  • 2 cups of diced celery
  • 2 cups of diced potatoes
  • 1 cup of diced onions
  • 1 cup of green beans
  • 1 cup of corn
  • 1 cup of peas
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder

Equipment

  • A large pot
  • A canning kit
  • Canning jars and lids

Method

  1. Combine all the ingredients in a large pot.
  2. Bring the mixture to a boil.
  3. Reduce the heat and let the soup simmer for 1-2 hours.
  4. Once the soup is cooked, remove it from the heat and let it cool down.
  5. Scoop the soup into the canning jars, leaving about 1 inch of headspace at the top.
  6. Wipe the rims of the jars with a clean cloth and place the lids on top, tightening the bands until they are just snug.
  7. Place the jars in a canner filled with water and bring the water to a boil.
  8. Process the jars for 90 minutes.
  9. Remove the jars from the canner and let them cool down.
  10. Check the seals on the lids to make sure they are tight and store the jars in a cool, dark place.

Notes

  • Make sure to follow proper canning procedures to ensure food safety.
  • This recipe can be adjusted to include any vegetables you have on hand.
  • You can also add in some cooked meat or beans for extra protein.
  • This recipe makes approximately 8-10 jars of soup.

Nutrition Info

  • Calories: 150
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 6g
  • Sugars: 10g
  • Protein: 5g

Recipes FAQ

What kind of vegetables can I use in this recipe?

You can use any vegetables you like in this recipe. Some good options include zucchini, squash, kale, and bell peppers.

Do I need to add any extra liquid?

No, the water in this recipe is enough to create a broth for the soup.

How long can I store the canned soup?

The canned soup can be stored for up to a year in a cool, dark place.

Can I double or triple the recipe?

Yes, you can double or triple the recipe as needed.

Recipe Tips

  • Make sure to sterilize your canning jars before adding the soup.
  • Leave enough headspace in the jars to allow for expansion during processing.
  • Label your jars with the date and contents so you can easily identify them later.
  • When reheating the soup, make sure to bring it to a boil to ensure it is heated through.

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