"Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup." Ludwig Van Beethoven
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Hearty Vegetable Bean Soup
Yield - 5 - 7 quarts
1 medium onion, peeled and diced
1 stalk celery, diced
2 carrots, peeled and diced
1 bag frozen peas
1 bunch of Curly Leaved Endive (torn or chopped) or you can use turnip or mustard greens
2 cups of chopped cabbage
3 quarts stock (I've used both chicken and vegetable stock when making this recipe. Both work...so take your pick!)
2 cups diced tomatoes (peeled and seeds removed)
4 cups of beans (I used 2 cups black bean, 1 cup pinto, and 1 navy bean)
2 Tbsp. minced garlic
1 tsp of canning salt (optional)
Process pints for 75 mins and quarts for 90 mins at 10 lbs of pressure.
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