A new soup for the season! Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane
DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can. Ingredients: 1 tablespoon olive oil 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 1 Tablespoon garlic, minced 1 Quart chicken (or vegetable) broth 1 (28 ounce) can diced tomatoes with juices 2 Tablespoons tomato concentrate 1 pint corn, drained 2 Tablespoons Italian seasoning Salt & Pepper, to taste 1 (21 ounce) package cheese tortellini *not added when canning, see note above. Instructions
Kitchen Note: The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed). I do add in green beans if I am going to can this soup - for added bulk. IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve. When soup is ready for jarring, fill with half solids and half broth to 1" headspace. Can According to NCHFP "Soup" Guideline. https://nchfp.uga.edu/how/can_04/soups.html Serves 4-6.
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I make this when I have a large jar of opened spaghetti sauce I need to use up (I have a bad habit of opening a quart and using 1/4 cup for a pizza base) It's also a great soup that I tend to make when I have a variety of vegetables in the fridge that I need to 'clear out' before my next grocery shopping trip. Using my own beef broth, this its a great and satisfying, comfort soup *easy to make too! ~Enjoy! Diane
Diane's Hamburger Soup Ingredients: 1.25 lbs Ground Beef, cook well with the onion and make sure to drain fat off *otherwise, you can have a greasy tasting soup! 1 large onion, diced 2 carrots, peeled and diced 3 ribs of celery, diced 1 large red bell pepper, diced 1 tsp salt, or more to taste 1/2 tsp ground pepper, more to taste 2 tsp dried parsley 1 tsp dried oregano 2 cloves of garlic, minced fine 2-3 cups jarred spaghetti sauce, or one quart homecanned 2 cups diced tomatoes, or one pint homecanned 4 cups beef broth, homecanned or store bought Directions: Cook the ground beef and diced onion in large stock pot for about 8 minutes, making sure to drain fat off really well. Add in all your remaining ingredients and bring up to a boil, lower heat and let simmer *I let mine simmer a good hour, taste for any seasoning adjustments - then serve hot - Enjoy! Recipe & Photo by Diane Baker for Canning and Cooking at Home Ramen broths and soup recipes can be a highly regarded secret in Japan. Families passing down recipes generation to generation. I was fortunate to have my dear Japanese friend Arleen share her families favorite version many years ago. I've adapted the recipe a bit more to my families liking over the years but, the overall taste is the same. A spiced broth with fresh vegetables in my homemade chicken broth/stock and adding in homemade ramen noodles upon serving. A perfect pairing! ~ Enjoy! Diane
Homemade Ramen Hot & Sour Soup Ingredients: 4 cups chicken broth 3 tablespoons soy sauce 1 bag baby spinach, fresh 1/2 cup mushrooms, thinly sliced 1/2 tablespoon Sriracha sauce * 1 Tbs Red Hot Chili Oil * 1/4 teaspoon black pepper 1/4 cup rice vinegar 1/2 cup bamboo shoot, julienned 6 ounces firm tofu, cubed *silkened 2 tablespoons cornstarch 2 tablespoons water 1 egg, beaten 1/4 teaspoon toasted sesame oil 2 green onions, sliced serve over my: homemade ramen noodles Directions: Bring chicken broth to a simmer in a 3 qt saucepan/pot. Add soy sauce, sriracha sauce, shredded meat and mushrooms. Simmer for 5 minutes. Add pepper, rice vinegar, bamboo shoots and the cubed tofu. Simmer 5 minutes. Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes. Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg. Add Red Hot Chili Oil and Stir in. After 30 seconds add green onion and sesame oil, stir well and remove from heat. Spoon Cooked Ramen into bottom of bowl, serve hot soup over. Diane's Kitchen Notes: *Sriracha sauce, Red Hot Chili Oil, Vinegar and Toasted Sesame Oil can be adjusted to taste. You can also use any mushrooms of choice, or whatever is available for added flavor. I had someone ask the other day if you can "can" stuffed green peppers. The short answer is no but, you can pressure-can them as a soup under the NCHFP Soup Guidelines. I searched out and read up on a number of Stuffed Pepper Soups that called for various items from cider vinegar to parsley and chili powder - for this thick soup, I went with the flavor profile I prefer. I wanted a hint of basil to come through all the tomato and bell pepper goodness and a bit of sweetness from some sugar to offset any overly acidic tomatoes. From the broth to the tomatoes, onions and peppers - you can use all your own homemade or homegrown items in this soup as well. If you'd like to make this soup to serve and not 'can' it - then cut the recipe exactly in half. My canning recipe yields approximately 5 quarts total. You DO NOT CAN RICE *add rice when opening jars to heat/eat. ~Enjoy! Diane Diane's Stuffed Pepper Soup *for Pressure Canning makes 5 Quarts Ingredients: 2 Lbs Ground Beef (1 lbs 80%, 1 lbs 93%) 4 Cups Onions, chopped 1 teaspoon Salt 1/2 teaspoon Pepper 6 Cups Sweet Bell Peppers, cleaned, peeled & chopped 1-1/2 Quarts Beef Broth 1 Quart (or 28oz can) Diced Tomatoes 1/4 Cup Tomato Paste 1 teaspoon Garlic Powder 1 teaspoon Basil 1/2 teaspoon Oregano 1 Quart Tomato Sauce 1/4 Cup of Sugar Directions: Place ground beef and onions in a large soup/stock pot. Add salt & pepper over mixture, let that cook down (stir often) over medium heat for about 7 minutes, until meat is no longer pink. Place cooked onion and beef mixture into a colander over a drip bowl in sink (to let as much fat drain off as possible, use the back of a large wooden spoon to press the meat against colander. While meat is draining off fat - place all the chopped bell peppers into the stock pot and let cook for about 3 minutes, then add all the remaining ingredients, bring up to a medium heat and cook for about 10 minutes. Taste the soup for any additional seasonings. Prepare your pressure canner and jars for canning, fill jars half full with solids and top off with remaining liquid/broth from soup to 1-inch head-space. Process Quarts for 90 minutes and Pints for 75 minutes according to your canner type and altitude. (I use the higher processing time called out in NCHFP's Ground Meat for my own personal safety measure and the filling procedure and Guidelines for NCHFP's Soups - listed below.) If preferred, add in cooked rice upon heating this soup to eat as rice is unsafe to can. NCHFP Soup Guidelines: http://nchfp.uga.edu/how/can_04/soups.html Recipe & Photos by: Diane Baker for Canning and Cooking at Home Recipe Adapted/Inspired by: Cooking Classy Dianes Stuffed Pepper Soup This is totally on my "to make list" - thanks to JD for sharing his 'kicked up a notch' Cheese Soup. ~Enjoy! Diane
Tequila Cheese Soup *guest post by JD Provence Ingredients: 1 quart milk (4 cups) 2 cups of chicken broth 8 ounces Velveeta, cubed 1 large red bell pepper, diced 1 medium sweet onion, peeled & diced 3 stalks celery, diced 1 to 2 jalapenos, sliced (optional) 1/4 cup cooking oil 3 Tbsp butter 3 Tbsp all purpose flour 1/2 cup tequila (optional) 1 tsp black pepper Salt to taste Directions: Heat oil and saute vegetables until onions are translucent, about 10 minutes. Add broth and continue cooking, over medium high heat, until all vegetables are tender. Meanwhile, in separate pan, melt butter and add in the flour to make a roux. Slow!y add milk and simmer until all roux is absorbed, then add cheese and broth/vegetable mix, continue simmering over medium heat, constantly stirring, until all cheese is melted. Add tequila and black pepper, simmer over medium low heat 10-15 minutes. Garnish with grated cheddar cheese and diced tomatoes. Serve with tortilla chips or crackers Recipe & Photos by: JD Provence for Canning and Cooking at Home |