One-Stop Soup Shop

Chicken Corn Chowder (with no knead dutch oven bread)

    Nothing ushers in Fall more then a nice hearty Soup!  The weather has been cooling off here in Colorado. I've been canning up soups for Winter time.  Remember, there are Guidelines set forth by the National Center for Home Food Preservation (NCHFP) that outline what you can and cannot 'can up' into a soup (see bottom of post.)  All soups must be Pressure Canned if you want safe & shelf stable soups.  I will be sharing all my soups here today with you - some are for canning, and some not.  There are ingredients that are a 'no-no' to add into pressure canned soups - please make sure to note which ones can also be canned (pressure canned) they are titled in Purple.
​ ~Enjoy! Diane 

Homemade Soups: 

1. Diane's Minestrone soup   Minestrone Soup Ingredients: 42oz Beef Broth or Beef Stock 15oz Kidney Beans 15oz Garbanzo Beans 14.5oz Stewed Tomatoes 11.5oz Vegetable juice 6oz Tomato paste 2 tsp Sugar 1 tsp Dried Italian seasoning, crushed 1.5 Cups frozen veggie blend (such as Italian blend)  2 Cups fresh ...
2. Margie's onion soup  want to turn this into "French Onion Soup"  Add 1 Cup Wine (dry white, or red) to soup with beef stock above. Also, stir in 2 Tbs cognac near the end of cooking time.
3. Spinach & Bean ~ Vegetable Soup  This is a great tasting and nutritious soup - I used 3 fat cloves of garlic which gave this soup a nice garlic kick/flavor! This soup can be pressure canned by leaving out the spinach and adding when ...
4. creamed cabbage soup Ingredients: 1 32 oz, chicken broth 2 celery ribs, chopped 1 medium head cabbage (3 pounds) , shredded 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half-and-half cream 1 cup ...
5. Spring time ~  leek & potato  SOUP The super version of an onion soup with a more subtle taste.  Paired with the richness of a potato, it lends to a fantastic soup.  The addition of thyme to this soup really enhances the overall taste.   Enjoy! Diane   
6. Turkey Posole {a Mexican Soup}  I've been making this dish ever since I saw a "how to use your leftovers from Thanksgiving" show on TV.  It's such a great Mexican soup.  
7. Alton's Garden Vegetable *for Canning 
8. Farmers Market Vegetable Soup *for Canning 
   
9. Anytime of the Year - Hot & Sour 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 ...
10. cream of broccoli cheddar soup  and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
11. New England Clam Chowder   In this soup - you add a splash of red wine vinegar and I don't care what you think - you gotta do it!!  It really enhances the soup to its full potential - I was a doubter too (until I tried it!)  Enjoy - Diane 
12. Homemade Ham Stock  Don't throw away that leftover Ham Bone!!  Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane  Ham Stock Ingredients:  1 large, meaty ham bone 2 quarts water, plus 2 cups 1 large onion, peel left on, ...
13. Split Pea Soup with Ham  I've been searching for new soups to add to my canning pantry - this one sounded great. I made some to taste test first and love it.  I suggest using vegetable stock in place of the water if you can. ~Enjoy! Diane 
14. Italian Chicken & bean soup with spinach  it was a HIT!!  Love it and had to share - stop on by her place for more great recipes like this one!! :) Claudia notes that you can add cooked pasta to the soup but, I made without this time and it was awesome - the spinach is great in this! Enjoy. Diane 
15. Chicken Poblano Chowder  How about a great use for Summer Poblano Peppers (pasillas) and  corn!  This soup is a real treat.  A wonderful soup created by my friends Mom and published too - your gonna love thissoup! Enjoy - Diane 
16. Hot & Sour Soup - Great for any day!  soup myself.  This was a soup I didn't find available often and usually waited to 'order out' when possible.  My friends Mom made the 'best' version of this and I thought, if I am going to attempt this - I need to get it right!   I knew there was ...
17. 15 Bean & Ham Soup  soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space.  Wipe rims with vinegar to clean rims before applying a new, sterile lid,  Add screw bands on to finger-tip tightness.  Vent Pressure Canner 10 ...
18. Southwestern Chicken Soup  This soup has the flair of the old Southwest; with Hatch green chilies, beans and corn added alongside a rich spiced tomato broth. The perfect soup for a chilly day!  I serve thissoup with lime ...
19. cream of chicken & rice soup  into soup. Whisk in milk, 2 cups at a time. Make sure you eliminate any lumps.  Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly)  Add carrots and chicken and cooked rice. Adjust any ...
20. turkey & vegetable soup *pressure canned  soup and stock?  I had a nice 16 pound turkey carcass to place into my 6 Quart Slow Cooker, and rendered 5 pints of turkey & vegetable soup and 2 pints of turkey stock. I canned mine all in one 'canner load' - 7 wide mouth pints. Turned out amazing - ...
21. Shrimp Stock {pressure canning inst. included}  Shrimp Stock  Ingredients: 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon ...
22. Chicken Soup using Chicken Stock {pressure canned} a simple CHICKEN SOUP 
    
23. Zuppa Toscana *slowcooker soup 
    
24. Farmer's Market Vegetable Soup 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
25. Homemade Tomato Soup Homemade Tomato Soup  *for Canning
26. French Onion Soup *for canning
    Gruyere or Emmentaler cheese and broil until bubbly and brown.   Heat the soup to a low boil for at least 10 minutes. Serve each bowl of soup with a couple of cheese toasts. *Adding a dash of cognac before serving is optional but, traditional.
27. Roasted Turkey & Chili Soup *for canning. 
    
28. Turkey (or Chicken) Bone Broth *for canning.
29. Chicken Corn Chowder with Rice the soup (pictured above) in its pot...I serve the rice on the side with this soup, people can add in as much or as little rice as they like. Any leftover rice and be used to make fried rice the next day too - BONUS!  

Canning Homemade Soups - Fact Sheet from the NCHFP 

 PRESSURE CANNING SOUPS (from the NCHFP) Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.
Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.


​All recipes and photos shared by: Diane Baker for Canning and Cooking at Home