Hi again! It's me, your friendly, neighborhood, soup-maker with another soup recipe just for you! I had the day off work so I went to Candice's house to make vegetable soup.
As you can see by the pictures, it's another soup to put on the shelf for later - unless one doesn't seal, then you can eat that one right away!
It's easy, but requires some chopping.
Here's the recipe:
In the bottom of a quart jar add:
1 tsp. salt
2 boullion cubes (beef or chicken)
1 Tablespoon barley
1 tsp parsley flakes
We place the jars out and add all the salt, then all the parsley, etc.
Next add 1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup sliced carrots
You can put as much or as little of the vegetables as you want. This is how we like it.
(It's good to have the kids help. Just be sure to have sustenance, such as Doritos, to keep them going.)
Fill the rest of the jar with peeled, chopped, potatoes. Thanks to Jordan, for helping us on this big project! He saved us lots of time!
Fill each jar with hot water from the tap.
Wipe off tops of jars, place on lids and rings and process in pressure canner at 10# for 40 minutes.
We got 84 jars of vegetable soup! This soup is good by itself, just heated with a half bottle of water added...or...add the tomato soup (see previous post) and some browned hamburger to the beef flavored soup for a taste treat delight. I like to add left-over chicken or canned chicken and a can of corn to the chicken soup. It's SO fast when you need a quick meal that fills you up on a cool fall evening or a cold winter night.
That was not all we did today, we also made 21 quarts of apple pie filling. This picture shows them BEFORE processing.