CANNING SOUP WITH MEAT RECIPES

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 d 2 h
Total time: 1 d 2 h 20 min
Yield: 20
Cuisine: American
Ingredients: 1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak); 4 cups beef broth (I used two pints of my home made beef stock); 1 cup onion, chopped; 3 pc. carrots, peeled and sliced; 1 cup celery, sliced (I omitted); 2 pc. large potatoes, peeled and cubed; 28 ounces canned tomatoes (I used two pints of my home canned tomatoes); 1 tablespoon sugar; 2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary; 1/2 teaspoon crushed rosemary; 1/2 teaspoon ground thyme; 1/2 teaspoon ground marjoram; 1 cup frozen peas, optional

PRESSURE CANNING VEGETABLE BEEF SOUP - SBCANNING.COM ...

Pressure Canning Vegetable Beef Soup - SBCanning.com ... image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!

Provided by Canning Homemade

Categories Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

Ingredients

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

Preparation:
Cooking:
Filling the jars:

FARMHOUSE CHICKEN NOODLE SOUP BY AMERICA'S TEST KITCHEN

Farmhouse Chicken Noodle Soup By America's Test Kitchen image

With its velvety broth and deep flavor, old-fashioned chicken noodle soup is an ideal pressure-cooker candidate since the pressure cooker can extract flavor from the meat, skin, and bones of a whole chicken in just 20 minutes. We started by putting the chicken into the pot with some aromatics, carrots, celery, and water. Placing the chicken in the pot breast side up allowed the thighs and more delicate breast meat to cook through at the same time since the thighs were in contact with the pot’s bottom. After 20 minutes, the meat practically fell off the bones, making it easy to shred and stir back in. Soy sauce gave the broth even deeper, richer meaty flavor. To keep things simple, we cooked the noodles in the broth while we shredded the chicken.

Provided by America's Test Kitchen

Categories Soups, Stews & Chilis

Cook Time 60 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion (chopped fine)
3 garlic cloves (minced)
1 teaspoon thyme (fresh and minced or ¼ teaspoon dried)
8 cups water
4 carrots (peeled and sliced ½ inch thick)
2 celery ribs (sliced ½ inch thick)
2 tablespoons soy sauce
4 lb chicken (whole, giblets discarded)
salt
pepper
4 ounces wide egg noodles (2⅔ cups)
¼ cup parsley (fresh and minced)

Steps:

BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.
HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 327 kcal, CarbohydrateContent 15 g, ProteinContent 23 g, FatContent 18 g, SaturatedFatContent 6 g, CholesterolContent 93 mg, SodiumContent 366 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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