Canning French market soup is a great way to use leftover tidbits of meat, vegetables and beans. French Market soup is so versatile with it’s ingredients as it features mixed beans and meats. Do some freezer cleaning and can some up today!
Ingredients and Variations
Beans: I like to use 15 bean mix, but I will say this, the lentils and split peas will disintegrate during the canning process. This will thicken the broth slightly and offer a bit of s creamier texture. You may use a mixture of any beans you like
Vegetables: Again, anything really goes here. I like to use diced tomatoes, onions and celery but if you happen to have a couple of carrots laying round, toss them in!
Meat: You can use any meat combo you like. I like to use ham or smoked sausage because it adds the most amazing flavor to the broth. Chicken breast, chicken thighs, ground beef, beef stew meat, turkey. pork shoulder…use what your family loves.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
French Market Soup for Pressure Canning
2
hours90
minutes for quarts75
minutes for pintsA delicious soup for leftover scrapes!
Ingredients
2 cups assorted dried beans, sorted, rinsed and soaked
2 onions, chopped
4 stalks celery, chopped
7 cloves garlic, minced
2 cups ham, diced
2 cups raw chicken thighs, 1/2 inch dices
1/4 cup fresh parsley, chopped or 2 tbsp. dried parsley
14 cups chicken broth
1 28 oz. can diced tomatoes
1 tbsp. onion powder
1 1/2 tsp garlic powder
1/2 tsp fresh cracked black pepper
4 bay leaves, broken in half
2 lemons, juiced
1 tbsp. kosher, sea or canning salt (add more if you need to)
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Let’s make the broth: Pour chicken broth into a large pot and add tomatoed, parsley, lemon juice, garlic and seasonings. Bring to a boil, cover, lower heat and simmer 10 minutes.
- Meanwhile, let’s fill the jars. Quarts – To each jar add: 3/4 cup of beans, 1/2 bay leaf and divide ham, onions, chicken and celery evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: 1/3 cup of beans, 1/4 bay leaf and divide ham, onions, chicken and celery evenly among jars. Fill jars with broth leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
*If preferred, mix all ingredients into a large bowl (except bay leaf) and divide mixture evenly among jars. - Process quarts for 90 minutes and pints for 75 minutes.
