Preserve the Flavor: Canning Vegetable Beef Soup
When it comes to enjoying a hearty, home-cooked meal, nothing quite beats a bowl of vegetable beef soup. And with the abundance of fresh vegetables available throughout the year, this classic dish can easily be enjoyed any time. One way to ensure that you always have a delicious batch of vegetable beef soup on hand is by canning it. Not only does canning preserve the flavor of the soup, but it also makes for a convenient and quick meal option.
Canning vegetable beef soup is a simple process that involves preparing the soup, packing it into jars, and then processing the jars in a pressure canner. By following a few important steps, you can safely and effectively can your favorite vegetable beef soup for later enjoyment.
To get started, it’s important to have all the necessary equipment, including a pressure canner, canning jars, lids, and rings. You will also need a large pot for cooking the soup and a few basic kitchen tools for preparing the ingredients. Once you have your supplies, you can begin making a delicious batch of vegetable beef soup to can.
Below is a basic recipe for vegetable beef soup that you can use as a starting point for your canning process. Feel free to customize the recipe with your favorite vegetables and seasonings to suit your taste preferences.
Vegetable Beef Soup Recipe:
Ingredients:
– 1 pound of beef stew meat, cut into small cubes
– 1 onion, chopped
– 2 cloves of garlic, minced
– 3 stalks of celery, chopped
– 3 carrots, chopped
– 1 can (14.5 ounces) of diced tomatoes
– 4 cups of beef broth
– 2 cups of water
– 1 cup of corn kernels
– 1 cup of green beans, cut into 1-inch pieces
– 1 cup of peas
– 1 teaspoon of dried thyme
– 1 teaspoon of dried oregano
– Salt and pepper, to taste
Instructions:
1. In a large pot, brown the beef stew meat over medium-high heat. Add the chopped onion and garlic, and cook until the onion is translucent.
2. Add the celery and carrots to the pot, and cook for an additional 5 minutes.
3. Pour in the diced tomatoes, beef broth, and water. Stir in the corn, green beans, peas, thyme, and oregano. Season the soup with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, or until the vegetables are tender and the meat is cooked through.
5. Once the soup is ready, carefully ladle it into hot, sterilized canning jars, leaving about 1 inch of headspace at the top of each jar.
6. Wipe the jar rims clean, then place the lids and rings on the jars.
7. Process the jars in a pressure canner according to the manufacturer’s instructions. For this recipe, process the jars at 10 pounds of pressure for 75 minutes.
8. After processing, carefully remove the jars from the canner and allow them to cool. Check the seals on the lids to ensure that they are properly sealed.
By following these simple steps, you can enjoy the convenience of home-canned vegetable beef soup throughout the year. Whether it’s a warm bowl on a cold winter’s night or a quick meal for a busy day, having canned vegetable beef soup on hand will be a welcome addition to your pantry. So go ahead, make a batch of this delicious soup and preserve it for later enjoyment!