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Nutritional Info
  • Servings Per Recipe: 108
  • Amount Per Serving
  • Calories: 146.6
  • Total Fat: 2.7 g
  • Cholesterol: 24.9 mg
  • Sodium: 621.5 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 10.5 g

View full nutritional breakdown of L.R. vegetable soup to can calories by ingredient
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L.R. vegetable soup to can

Submitted by: LRUSSELLFAMILY

Introduction

You can use any kind of meat or vegetable that you like. My husband hunts and I have a large garden, so I used what I grew. Only the celery and barley were boughten. You can use any kind of meat or vegetable that you like. My husband hunts and I have a large garden, so I used what I grew. Only the celery and barley were boughten.
Number of Servings: 108

Ingredients

    8 lbs. ground venison
    3 qts. corn, fresh or frozen
    1 qt. english peas, fresh or frozen
    1 qt. okra, fresh or frozen
    3 qt. green beans, fresh, frozen or canned
    3 qt. potatoes, diced small
    3 qt. carrots, diced
    1 qt. celery, diced
    2 qt. onions, diced
    2 qt. canned or cooked pinto beans
    1 qt. dry, uncooked pearled barley
    2 qt. broth or bouillon, your choice of flavor
    4 qt. canned tomatoes, chopped
    4 qt. water
    6-1/2 T. salt or 9 T. seasoned salt
    4 T. garlic powder
    2 T. black pepper
    10 T. basil


Directions

Brown meat in a very large kettle. I use a 24 qt. canner. Add remaining ingredients. Fill jars to bottom of neck. With a clean cloth, wipe the rims of the jars to make sure they are clean. Place new lids on jars. Add rings and tighten. Process in a pressure canner at 10 pounds pressure for 1 hour or in a boiling water bath for 3 hours. Makes 27 quarts of soup concentrate. To serve add desired amount of water and adjust seasoning to taste. I figured the serving size at 1 cup of the concentrate.

Number of Servings: 108

Recipe submitted by SparkPeople user LRUSSELLFAMILY.






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Member Ratings For This Recipe

  • Once you make up a batch of this wonderful veggie soup, it's so easy to have a quick dinner on in no time! Our family really enjoys it. - 8/30/08

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