5 CAN VEGETABLE SOUP RECIPES
5 CAN VEGETABLE SOUP | JUST A PINCH RECIPES
This is the best veggie soup and definitely the easiest one if you are looking for something fast! Feel free to change the two vegetable to your favorite ones. The flavor is just wonderful. I add 1 lb. of ground turkey or hamburger to mine for my husband. But, it's good with our without.
Provided by Connie Campbell @chalethairdoer
Categories Vegetable Soup
Prep Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Mix all together in a large pan and heat. Sometimes I make it in the crockpot and let it simmer for a few hours. (Low-sodium can goods are always recommended)
5 CAN VEGETABLE SOUP | JUST A PINCH RECIPES
This is the best veggie soup and definitely the easiest one if you are looking for something fast! Feel free to change the two vegetable to your favorite ones. The flavor is just wonderful. I add 1 lb. of ground turkey or hamburger to mine for my husband. But, it's good with our without.
Provided by Connie Campbell @chalethairdoer
Categories Vegetable Soup
Prep Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Mix all together in a large pan and heat. Sometimes I make it in the crockpot and let it simmer for a few hours. (Low-sodium can goods are always recommended)
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- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
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Reviews 3
Total Time 2 hours 20 minutes
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From bhg.com
Reviews 3
Total Time 2 hours 20 minutes
Category Recipes and Cooking
Calories 76 calories per serving
- 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).
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