Vegetable Soup Recipe Using Canned Vegetables Food

CANNED VEGETABLE SOUP

Steps:

• In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
• Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

JUDY'S VEGETABLE SOUP FROM CANS

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

CANNED VEGETABLE SOUP

Steps:

• chop vegetables.
• boil 1 hour.
• process 1 hour in water bath.

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

VEGETABLE SOUP (CANNING)

Steps:

• Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
• Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
• Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
• Yield: About 14 pints or 7 quarts.

TOMATO VEGETABLE SOUP

Steps:

• Saute onions with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, carrots, and celery.
• Set aside.
• In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
• Add vegetables and stewed tomatoes.
• Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

EASY HOMEMADE VEGETABLE SOUP

Steps:

• Place stew meat in bottom of crockpot, add dried onion and Mrs.
• Dash.
• Dump in the canned vegetables and tomato sauce, top with cilantro.
• Fill the crockpot the rest of the way with water.
• Cover and cook on low all day (8 hours or more).

VEGETABLE SOUP

Steps:

• Add water and bouillon, bring to a boil.
• At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
• Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).