Judys Vegetable Soup From Cans Recipes

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HOME CANNED VEGETABLE SOUP

This was my grandmother's recipe and I can remember my mom canning it. She would add canned beef to it; I add canned venison. Makes a great meal!

Provided by Diana R.

Categories     Low Protein

Time 1h

Yield 38 pints

Number Of Ingredients 10



Home Canned Vegetable Soup image

Steps:

  • Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
  • Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
  • Process: 15 lbs. pressure.
  • pints - 60 minutes.
  • quarts - 70 minutes.

Nutrition Facts : Calories 142.6, Fat 1, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 31.9, Fiber 7.5, Sugar 11, Protein 5.3

11 lbs tomatoes
4 1/2 lbs potatoes
3 1/2 lbs carrots
2 lbs turnips (optional)
3 3/4 lbs green beans
7 cups corn
1 1/2 lbs celery
1 lb onion
1 1/2 lbs green peppers
3 lbs cabbage

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Delicious vegetarian minestrone soup.

Provided by Judy Good

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h20m

Yield 6

Number Of Ingredients 13



Judy's Hearty Vegetable Minestrone Soup image

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
  • Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g

2 tablespoons olive oil
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

JUDY'S VEGETABLE BEEF SOUP

My sister-in-law prepared this soup for us years ago while we were visiting them. I asked for her recipe and have been making it ever since.

Provided by Sherry Wilkins

Categories     Beef Soups

Time 2h45m

Number Of Ingredients 15



Judy's Vegetable Beef Soup image

Steps:

  • 1. Cut meat into bite size pieces. Pour oil into large pot. Heat over medium high heat. Add meat and onions. Cook meat until browned on all sides.
  • 2. Add tomatoes, celery and seasonings. Cover with 3" of water. Bring to a boil, cover amd simmer on low heat for a minimum of 1-2 hours.
  • 3. Add diced potatoes, carrots and bag of mixed vegetables. Cook until tender.

1 lb round steak, stew meat or other cheap cut
1 large onion (approximately 2 cups)
3 Tbsp vegetable oil
3 medium carrots
3 stalk(s) celery, chopped
4 beef bouillon, cubes
16 oz tomatoes, canned
1/2 tsp marjoram, dried
1/2 tsp thyme, dried
1 tsp basil, dried
1/4 tsp rosemary, dried
1/4 tsp black pepper
1-2 bay leaves
16 oz frozen mixed vegetables, thawed
3-4 potatoes, peeled and diced

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