This is a delicious soup and I always have it on my shelf. Great warm up dinner on cold nights!
**Disclaimer…. This is NOT an approved recipe and is considered “Rebel” canning. I have checked my times with the Nnchfa.uga.edu website in order to can this. Do your own research and can at your own risk!
Yields 16 pints
2 1/2 lbs ground beef
1 Medium head cabbage, chopped
3 Medium onions, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Bunch celery, chopped
10 Cloves garlic, crushed
3 (14.5 oz) Cans diced tomatoes (with peppers or chilis, if you like)
1 (15 oz) Can tomato sauce
1 (12 oz) Can tomato paste
4 Tbsp Worcestershire sauce
1 Tbsp garlic powder
1/2 Tsp ground black pepper
1 Tbsp dried oregano
1 Tbsp dried parsley
1 Tbsp kosher or canning salt
2 Tbsp beef bullion powder
1/2 Tsp ground thyme
1 Tbsp smoked paprika
1 3/4 Gal water or beef stock
In a large stock pot, brown ground beef and drain off fat. Add garlic to beef and cook 3 minutes. Add the rest of the ingredients except bay leaf. Bring to a boil and turn off heat.
Add one half of a bay leaf to each jar. Using a slotted spoon, fill jar half way up with meat and veg, then fill the other half up with broth to 1 inch headspace. Clean rims with vinegar, put on lids and rings fingertip tight. Add to simmering pressure canner.
Process pints for 75 minutes and quarts for 90.
You can also freeze this in freezer bags or freezer containers. Keeps well in freezer for 3 months!
Heat and serve with rice. Super delicious!
Check out my vid on Pressure canning cabbage roll soup: https://www.youtube.com/watch?v=jEaJXcUOirU&t=2s
Enjoy!
~J~
