L.R. vegetable soup to can

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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

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.