Vegetable Soup Recipe Using Canned Vegetables Recipes

CANNED VEGETABLE SOUP

Steps:

• In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
• Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

JUDY'S VEGETABLE SOUP FROM CANS

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.