CanningMaking And Canning Vegetable Soup

Making And Canning Vegetable Soup

Is your garden producing yet?  I know here in Wisconsin it hasn’t really given us much except kale and rhubarb, there are some tomatoes and peppers but they are still small and green. Once it comes into giving I want to can some of this delicious garden vegetable soup so that we can enjoy the garden in the winter when it is long gone and far from close to spring. This soup has lots of fresh garden vegetables like tomatoes, corn, onions, celery, okra and garlic and herbs. I usually start mine with a beef broth, made from first roasting beef bones in the oven at 350 degrees and roasting till brown. Then you put them in a pan on the stove with enough water to cover them and then add a tablespoon of vinegar. Bring the bones to a boil then turn the heat down low and cover and let them simmer for a few hours checking every hour or so to make sure they are still covered with water. The vinegar will leach the vitamins and minerals out of the bone and all that is good for your bones.

Stacy Lyn Harris
Stacy Lyn Harris

 

As the bone cook a sort or scum will rise to the top , use a spoon to remove it and throw away. While it wouldn’t hurt anything it won’t look nice in your soup. The longer you simmer the bone the more vitamins and minerals your broth will have. I like to simmer mine for about 8 hours. Then I do what Stacy Lynn Harris does in her video and make the soup. After adding the tomatoes I add my beef broth. I think the beef broth give the soup a much richer taste. For folks that are vegetarian the recipe in the video will be very good, I just prefer the beef broth. Either way you make it you will enjoy your soup come the long cold winter.

 

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