My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, July 27, 2010

Canning Vegetable Soup

This is the perfect time of year to can vegetable soup. The tomatoes, corn, potatoes, lima, etc. are wonderful in the garden. I don't can my vegetable soup with meat. I add it later from left over whatever, steak bones are great. You can use this as is or add other vegetables later when you are ready to use.

The batch I'm making today is for Aaron my great nephew who is off to college in a few weeks. We just can't have that sweet thing starving, and he loves veggies.

Vegetable Soup
Yield: about 14 pints or 7 quarts
print recipe

2 quarts chopped, peeled, cored tomatoes (about 12 large)
1 1/2 quarts cubed and peeled potatoes (about 6 medium)
1 1/2 quarts 3/4-inch sliced carrots (about 12 medium
1 quart lima beans
1 quart whole kernel corn, uncooked
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
1 1/2 quarts of water
Salt and Pepper (optional)

Combine all vegetables in a large saucepot. Add water; simmer 15 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.


  1. This sounds delicious. About as far from a can of store-bought soup as you can get! I make veg soup from a combination of canned and fresh (not homegrown) but this is the real deal. He is a lucky boy.

  2. sorry i didn't get the recipe up sooner! let me know how your pies turn out!


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