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Farmer's Market Vegetable SoupĀ 

9/13/2015

12 Comments

 
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      My Farmer's Market Vegetable Soup this year is based around the 'Basil, Garlic and Oregano' flavors in an organic chicken broth/tomato hot liquid. This is somewhat similar to the Ball 'Vegetable Soup' recipe with some adjustments to suit my families tastes. I was happy all the vegetables came from my local Farmers Market in this soup (except for the Lima beans.)  Warming this up on a cold Winters day after shoveling or being out in the snow/cold will be such a treat!  If you want to can this soup - it does need Pressure Canned. 
~Enjoy! Diane


Farmer's Market Vegetable Soup 
*Pressure Canned for shelf stability

Ingredients:
8 cups tomatoes, chopped, peeled & cored 
4 cups potatoes, cubed & peeled 
5 cups carrots, 3/4-inch sliced 
4 cups lima beans, cooked 
3 cups uncooked corn kernels
2 cups green peas, cooked 
2 cups onions, chopped
1-2 tsp minced garlic 
6 cups chicken broth (I use organic home canned broth)
1 tsp canning salt
1-2 tsp ground pepper
2-3 Tbs fresh basil, chopped 
1-2 tsp dried oregano
1-2 tsp dried parsley
2 Tbs tomato paste concentrate
2 Tbs bottled or fresh lemon juice, for flavor only

6 Quart or 12 Pints glass preserving jars with lids and bands

DIRECTIONS:
PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE all vegetables in a very large stainless steel stock pot. Add broth. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices, salt and pepper, an let simmer 5 mins more - taste for any spice adjustments.

Using a slotted large spoon, ladle hot vegetable SOLIDS into hot jars (to half full) with a non-slotted spoon, ladle liquid into each jar over solids, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a weighted Pressure Canner (vented for 10 mins) at 10 pounds pressure 60 minutes for pints and 85 minutes for quarts, adjusting for altitude and canner type. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place. 

Recipe Note:  Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off you jars - I usually keep a good 2 Cups.  My soup timing is extended for the added corn in quarts at 85 and nchfp soup timing for pints (which covers corn at pint timing of 55)  


Recipe Adapted from: Ball's Vegetable Soup & NCHFP Soup Guidelines
Photos by: Diane Baker for Canning and Cooking at Home  
12 Comments
Kathy S link
8/20/2017 11:01:07 am

Can I add meat to the vegtiable soup before I can it

Reply
Diane P Baker
9/18/2017 07:25:54 am

IF you add meat - then you still process under NCHFP "Soup" recipe - making sure to fill jars half full with solids, processing the same as above ;)

Reply
barbara
9/1/2017 05:30:38 pm

I am out of tomatoes for the season. Would it be okay to substitute canned organic diced tomatoes?

Reply
Diane P Baker
9/18/2017 07:24:37 am

certainly!

Reply
Jamie
3/22/2020 03:23:05 pm

Once canned, how long is it good for?

Reply
Diane
3/29/2020 08:30:38 am

I prefer to make sure to eat my soups and other pressure canned items within 3 years from date of canning. I aim for 2 years but, sometimes jars get overlooked (and always rotate inventory - eating oldest jars first)

Reply
Doris Luck
6/6/2020 06:39:38 am

Can I use canned vegetables for my soup?

Reply
Theresa Ware link
8/4/2020 12:13:30 pm


I use the canned veggie soup with canned beef or venison it's excellent

Reply
Travis Locklear
8/6/2020 09:41:43 am

Can u use v8 juice instead of broth

Reply
Diane
8/6/2020 05:49:52 pm

Yes, the NCHFP states the following: "Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes." seeing as though V8 is a tomato juice - I believe you will be fine.

Reply
Janet M Craig
8/26/2020 08:01:01 am

Can I use gree beans instead of lima beans as I do not like lima beans?

Reply
Diane
8/26/2020 10:19:51 am

Yep! The most important rule is half solid - half liquid in jars and green beans are fine :)

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
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  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
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  • Privacy Policy