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Canning Thick Beef Vegetable Soup Recipe
Ingredients We Used
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6 Quarts Water
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2 large onions
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4 cloves Garlic
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1 Small Head of Cabbage
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4 large Stalks of Celery
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1 Pound Red Kidney Beans
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11 Medium to Large Carrots
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12 Potatoes
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Half Head of Cauliflower
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Half Head of Broccoli
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2 Tablespoons Salt
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1/2 Teaspoon Black Pepper
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2 Teaspoons Basal Leaves
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2 Bay Leaves
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1 Tablespoon Oregano
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2 Pounds of Lean Beef
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This recipe produced 11 Quarts of Beef Vegetable Soup.
This is a delicious thick vegetable soup. The vegetables and the amounts of the
vegetables used will somewhat depend on the vegetable's availability and their
price. We want the pot full so after the first set of meat, spices and
vegetables are simmered, we will turn off the heat and add the other
vegetables to a non boiling pot. We will add water when needed and fill the pot
with more carrots and/or potatoes to near the top. Those later vegetables will
be cooked during the pressure canner's 90 minutes of processing.
24 Steps to Make Beef Vegetable Soup
Return to Canning Soups
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