The Soup Bowl

These are a mix of my Pressure Canned and Non-Canning Soup Recipes. 
Pressure Canned Soups are Denoted in darker maroon
Homemade Soups: 
Diane's Hamburger Soup
Diane's Minestrone soup   
Margie's onion soup  
Spinach & Bean ~ Vegetable Soup  
creamed cabbage soup  
Spring time ~  leek & potato  
garden  vegetable  soup 
Anytime of the Year - Hot & Sour Soup  
cream of broccoli cheddar soup 
New England Clam Chowder 
Homemade Ham Stock  
Split Pea Soup with Ham  
Italian Chicken & bean soup with spinach  
Chicken Poblano Chowder   
15 Bean & Ham Soup  
Southwestern Chicken Soup  
cream of chicken & rice soup  
turkey & vegetable soup *pressure canned  
Shrimp Stock {pressure canning inst. included}  
Chicken Soup using Chicken Stock {pressure canned} 
Farmer's Market Vegetable Soup 
Homemade Tomato Soup 
French Onion Soup *for canning
Chicken Corn Chowder with Rice 

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.