VEGETABLE SOUP CANNED VEGGIES RECIPES

CANNED VEGETABLE SOUP | BETTER HOMES & GARDENS

Canned Vegetable Soup | Better Homes & Gardens image

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 20 minutes

Yield 6 quarts

Number Of Ingredients 14

Ingredients

4?½ quarts chicken, beef, or vegetable broth
4 cups chopped, peeled tomatoes
4 cups whole kernel corn (8 ears)
3 cups cubed, peeled potatoes (1 pound)
2 cups cut green beans
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoons snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
½ teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

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).

Nutrition Facts : Calories 76 calories, CarbohydrateContent 16 g, FatContent 1 g, ProteinContent 3 g, SodiumContent 422 mg

JUDY'S VEGETABLE SOUP FROM CANS RECIPE - FOOD.COM

Judy's Vegetable Soup from Cans Recipe - Food.com image

this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon olive oil
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) can green beans (undrained)
1 (14 1/2 ounce) can corn (undrained)
1 (14 1/2 ounce) can mixed vegetables (undrained)
1 (14 1/2 ounce) can beans (undrained, whatever is in the pantry that day)
1/4 cup rice
1 -2 bay leaf
dried basil, to taste
dried thyme, to taste

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.

Nutrition Facts : Calories 303.8, FatContent 5.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 172, CarbohydrateContent 58.7, FiberContent 11.4, SugarContent 17.1, ProteinContent 11

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