Your own homemade Vegetable Beef Soup on your shelf! Get ready, cold weather is coming! This Vegetable Beef Soup is not only delicious but healthy as well, all natural, no preservatives, you know exactly what’s in it.
Ingredients and Variations
Ingredients: Beef sirloin, white onions, carrots, celery, red potatoes, garlic, garlic powder, onion powder, bay leaf, Kosher salt and black pepper.
Variations: Use any stew beef you like, use any onion and potato you have, bay leaf can be left out if desired, fresh thyme and rosemary can be added if desired as well as marjoram. Add extra veg as well if you like corns, peas, green beans, tomatoes, etc… Make it your own!
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.
*Pint and a half jars always process for quart time and half pints always process for pint times.
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
Ingredients
6 – 7 lbs stew beef, cut into 1/2 inch cubes
1 large white onion, diced
3 stalks celery, chopped
3 large carrots, diced
2 cups red potatoes, peeled and diced 1/2 inch
3 cloves garlic, minced
17 1/2 cups beef broth, stock or water with bouillon
1 tsp garlic powder
1 tbsp onion powder
1 tsp kosher, canning or sea salt
1/2 tsp black pepper
3 1/2 bay leaves, break the whole leaves in half
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. Do NOT turn on as this is a cold pack method.
- In a large bowl, combine beef, vegetables and seasonings except bay leaf, Mix well and fill clean jars up halfway with solids, add 1/2 bay leaf to each quart or 1/4 bay leaf to each pint. Pour cold broth over solids up to 1-inch headspace.
- Remove air bubbles, clean rims and put on lids and bands to fingertip tight. Add cold jars to cold canner.
- Process quarts for 90 i=minutes and pints (and half pints) for 75 minutes
- To use, simply pour contents of jar into a pan and heat up! A few dashes of Worcestershire can be added while heating if desired, add additional salt and pepper as desired. Soup can be thickened as well if desired, barley, noodles or dumplings can also be added while heating to bulk it up!
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