I still had some tomatoes in the freezer from last year's garden so I decided to can tomato/veggie soup today to use them up! I used a recipe that I came up with a few years ago just for this purpose, to use up some of my frozen vegetables to make room for this years crop! I usually freeze quite a few green beans and carrots every year. And I freeze a lot of tomatoes as well if I don't have time to can them in the fall, and this recipe has been a great way to use some of these vegetables. Here is my basic recipe. I try to stick to this if I have all the ingredients on hand.
I did make a change to the recipe today and didn't add the great northern beans. The main reason I omitted these was to make it a lower carb soup, but also I didn't have any! (If you are wondering about the carbs, I calculate about 26 carbs per jar of soup. So 13 per 1 cup serving, but this soup is so good I always eat the whole jar myself!) The last time I made this soup I didn't put them in either, and it was delicious! Just not as filling as with the beans. So... here's the process! First I removed the skins from the tomatoes. The best way to do this is to put the frozen tomatoes in a pan of hot water for about 10-20 seconds and you will be able to slip the skins right off! (Save the skins for making homemade tomato sauce!) If you are using fresh tomatoes you will need to use boiling water to get the skins off, but I've found that for frozen tomatoes hot water works great! I always core my tomatoes before I freeze them, makes this part of the process go so much easier. After the skins are off, I lay them out on a baking tray or on plates to let them start to thaw.
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About me:I'm a married mom with 3 kids, ages 16,14 & 12. Things I like: canning, fishing, trying to get organized, antiques, gardening, saving money, camping, looking for new recipes, and funny stuff! Archives
August 2018
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