Judys Vegetable Soup From Cans Recipes

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JUDY'S HEARTY VEGETABLE MINESTRONE SOUP



Judy's Hearty Vegetable Minestrone Soup image

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

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

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

HOME CANNED VEGETABLE SOUP



Home Canned Vegetable Soup image

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

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

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

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