Welcome to Diane's Blog - Canning and Cooking at Home
at the end of my can-o-rama, I had vegetables to use up...what a better way then to can up 7 pints of hearty:
Garden Vegetable Soup
1 teaspoon olive oil
2 cups chopped yellow onion
2 tablespoons finely minced garlic
1 cup celery, diced
2 cups carrots, peeled and chopped into rounds
2 cups peeled and diced potatoes
2 cups fresh green beans, cut into 3/4-inch pieces
2 quarts chicken or vegetable broth or stock
3 cups diced tomatoes
1 Tablespoon tomato concentrate *optional
2 cups fresh baby spinach
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the celery, carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, spinach, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt.
If wanting to Can:
Prepare jars and canner for pressure canning. Fill hot jars with hot soup, de-bubble jars and fill with-in 1 inch head space. Process pints 70 mins/quarts 90 mins.
10 pounds pressure (dial gauge) or according to your altitude.
Recipe Adapted from: Alton Brown
Photos by: Diane Baker for Canning and Cooking at Home
Pinterest Pin: http://www.pinterest.com/pin/530510031080806043/
~ To print or save any recipe - click on the Recipe Title/Heading, let load and then hit the button below ~
Diane Baker: Owner & Creator of Canning and Cooking at Home