RECIPE FOR VEGETABLE SOUP RECIPES

Name: Vegetable Soup (Canning)
Prep time: 20 min
Cook time: 1 h 19 min
Total time: 1 h 39 min
Yield: 7 quarts
Ingredients: 2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to); 6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes; 12 medium carrots or 1 1/2 quarts carrots; 4 cups lima beans (canned or frozen); 4 cups corn, cut, uncooked or 9 ears corn; 2 cups celery, cut in 1-inch slices; 2 cups onions, chopped or 2 medium onions; 6 garlic cloves, chopped; 6 cups water; salt and pepper, to taste

VEGETABLE SOUP (CANNING) RECIPE - FOOD.COM

Vegetable Soup (Canning) Recipe - Food.com image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Total Time 1 hours 39 minutes

Prep Time 20 minutes

Cook Time 1 hours 19 minutes

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

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.

Nutrition Facts : Calories 429.6, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 482.8, CarbohydrateContent 92.7, FiberContent 17.9, SugarContent 18.1, ProteinContent 16

SKINNY TURKEY-VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Skinny Turkey-Vegetable Soup Recipe: How to Make It image

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

Steps:

In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.

Nutrition Facts : Calories 191 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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