Canned Vegetable Soup Recipes
VEGETABLE SOUP (CANNING)
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!
Provided by Sharon123
Categories Low Protein
Time 1h39m
Yield 7 quarts
Number Of Ingredients 10
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.
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
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
JUDY'S VEGETABLE SOUP FROM CANS
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.
Provided by deborah03
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
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30 SIMPLE RECIPES WITH CANNED SOUP THAT ACTUALLY TASTE GOOD
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- Make Tomato Soup Into Chilli. Canned tomato soup on its own isn’t much of a meal, but add in some veggies and protein and you have a filling bowl of chilli!
- Load It Up with Fibre and Protein. There’s not a lot of protein and fibre in canned soups, especially ones that are made up of single vegetables like tomato, butternut squash, carrot and broccoli.
- Use Milk Instead of Water for Tomato Soup. Using milk instead of water for canned tomato soup is a major flavour booster. It makes the soup richer, creamier and oh, so delicious.
- Transform Chicken Noodle Soup Into Ramen. Elevate a can of classic chicken noodle soup into a delectable bowl of ramen! Add in fresh veggies like carrots and scallions, soft boiled eggs, and top it with cilantro, fresh ginger, sriracha and sesame seeds.
- Use Mushroom Soup for Beef Stroganoff. Beef stroganoff is a dinner staple. It’s delicious and easy to make with a can of cream of mushroom soup. Use all the fixings beef stroganoff typically calls for and add cream of mushroom soup to make it extra mushroom heavy and tasty!
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Author Hayley Sugg
- Chicken Noodle Casserole. Reviewer Cam3925 says, "This is a new favorite for us! It is easy to throw together on a weeknight and it's a hit with everyone in my family including my picky pre-teen."
- Neat Sloppy Joes. The title of "neat" sloppy joes comes from the extra thick sauce, which uses canned tomato soup as a secret ingredient. Since there are no bell peppers in the mix, it's a sure favorite for kids.
- Cream of Chicken Breasts. Four simple ingredients create this delightfully rich and creamy main dish. Serve over pasta or rice with a side of veggies for a well-rounded meal.
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- Shortcut Shepherd's Pie. Cream of celery and cream of mushroom soups add a savory base to this easy casserole. "Excellent! This is the only way I can get my toddler to eat vegetables," says Martie.
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