Tomato/Veggie Soup for Canning
This is a recipe I created when I wanted to use up some frozen tomatoes that I hadn't gotten around to canning. I haven't tried it with fresh or canned tomatoes but I bet it would be just as good!
(Click here for a detailed how to!)
Ingredients:
24 c. diced tomatoes (I dice them while slightly frozen tomatoes, it takes about 2-3 gallon freezer bags full)
1/2 lb. dried great northern beans (measure 3 cups after soaking) *sometimes I leave these out to make a lower carb soup
4 c. diced celery
4 c. frozen green beans
3 c. frozen peas
2 c. frozen or fresh sliced carrots
1 c. frozen spinach (chopped fresh spinach would probably work!)
12 c. water
1 can beef broth (or about 2 cups)
2 bay leaves
3 T. salt
1 T. dried onion (or 1/4 c. fresh diced)
1 T. dried basil
1 T. dried parsley
1 T. dried oregano
2 T. Italian seasoning
1/4 t. black pepper
1 (46 fl oz.) can tomato juice
1/4 c. lemon juice
Instructions:
Boil dried beans for 2 minutes, let soak covered for an hour. Meanwhile remove skins from frozen tomatoes. As tomatoes unthaw a bit, put celery, green beans, peas, carrots, and spinach in a large stockpot with the water and beef broth and begin to warm. Dice the tomatoes as soon as they are thawed enough to cut, and add them to the pot. Add in seasonings and tomato juice. Continue to warm until the beans have soaked for an hour. Rinse and drain beans and then add 3 cups of them in. Taste test and adjust seasonings. (Don't worry about cooking the veggies all the way through, they will cook during the canning process!) Remove bay leaves, add lemon juice. Pressure can pints 75 minutes, quarts 90 minutes. Yield: about 20-22 pints.
(Click here for a detailed how to!)
Ingredients:
24 c. diced tomatoes (I dice them while slightly frozen tomatoes, it takes about 2-3 gallon freezer bags full)
1/2 lb. dried great northern beans (measure 3 cups after soaking) *sometimes I leave these out to make a lower carb soup
4 c. diced celery
4 c. frozen green beans
3 c. frozen peas
2 c. frozen or fresh sliced carrots
1 c. frozen spinach (chopped fresh spinach would probably work!)
12 c. water
1 can beef broth (or about 2 cups)
2 bay leaves
3 T. salt
1 T. dried onion (or 1/4 c. fresh diced)
1 T. dried basil
1 T. dried parsley
1 T. dried oregano
2 T. Italian seasoning
1/4 t. black pepper
1 (46 fl oz.) can tomato juice
1/4 c. lemon juice
Instructions:
Boil dried beans for 2 minutes, let soak covered for an hour. Meanwhile remove skins from frozen tomatoes. As tomatoes unthaw a bit, put celery, green beans, peas, carrots, and spinach in a large stockpot with the water and beef broth and begin to warm. Dice the tomatoes as soon as they are thawed enough to cut, and add them to the pot. Add in seasonings and tomato juice. Continue to warm until the beans have soaked for an hour. Rinse and drain beans and then add 3 cups of them in. Taste test and adjust seasonings. (Don't worry about cooking the veggies all the way through, they will cook during the canning process!) Remove bay leaves, add lemon juice. Pressure can pints 75 minutes, quarts 90 minutes. Yield: about 20-22 pints.