When Recipes call for chicken/beef broth substitute for Vegetable Broth
Carrot and Fennel Soup (see below)
Celery Soup Base
Celery Soup Base
Chili Ready Beans (See below)
Garden Vegetable Soup by BHG
Mixed Vegetables
Mushroom Soup
Mushroom Stock
Potato Leek Soup
Spiced Tomato Soup
Spicy Tomato Vegetable Soup (see below)
Split Pea (omit ham and instead of water use veggie broth)
Mixed Vegetables
Mushroom Soup
Mushroom Stock
Potato Leek Soup
Spiced Tomato Soup
Spicy Tomato Vegetable Soup (see below)
Split Pea (omit ham and instead of water use veggie broth)
Tomatoes and Celery (soup starter)
Tomato Basil Soup
Vegetable Soup
Vegetable Soup Ball®
Vegetable Stock
Vegetarian Pho Broth by Ball (also below)
Tomato Basil Soup
Vegetable Soup
Vegetable Soup Ball®
Vegetable Stock
Vegetarian Pho Broth by Ball (also below)
Vegetables
Ingredients
1 lb dried black beans
4 carrots, diced
2 onions, 1 halved and 1 finely diced
1 poblano pepper, seeded and diced
3 garlic cloves, minced
2 cups ham, diced
2½ quarts chicken stock
2 tsp ground cumin
1½ tsp ground black pepper
3 tsp kosher salt
2 tsp oregano
½ tsp cayenne
Directions
Sort and wash the beans, then soak them overnight in a bowl with enough water to cover by 3 inches.
Drain beans, rinse and put them in a pot with fresh water and cover by 3 inches.
Add the onion that is cut in half, bring to a boil, reduce the heat and simmer for 30 minutes.
In a separate pot, combine chicken stock, vegetables and spices allow it to to simmer until heated thoroughly. Strain the beans, discard the onion halves and liquid. Stain the stock and reserve the stock and vegetables.
In a hot jar, fill ¼ full with beans, ¼ cup of ham & vegetables and add stock to 1 inch headspace. Remove air bubbles and add more stock if needed. Wipe rim and apply lid and ring.
Place jars in Pressure canner and process pints for 75 minutes at 10 lbs pressure. Adjust pressure for your altitude.
*If doing quarts fill jars with double the amounts and process for 90 minutes.
1 large or 2 small butternut squash, peeled and cubed
Your squash layer should be the largest.
Add ¼ tsp salt to jars and ½ tsp to quarts, if desired
Process: Pressure Can Pints for 65 minutes and Quarts for 90 minutes at 10 lbs of pressure. Adjust for your Altitude.
To Serve: Puree and heat, add cream, milk or coconut milk and seasonings as desired. I get 10–12 pints from these amounts.
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Creamy Russian Borscht
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Homemade Vegetable Soup - Pressure Canning
Makes about 7 (32 oz) quarts
Take the best of your garden or the farmer's market to make this vegetable soup. Preserve in your pressure canner.
You will need
8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
6 cups water (Or vegetable broth)
Salt, optional
Pepper, optional
7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
Directions
1) Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2) Combine all vegetables in a large sauce pot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
3)Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Ten Bean Soup (omit the ham)
Thai Coconut Squash Soup
Makes about 8 (16 oz) pint freezer jars While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich Vietnamese inspired seasonings it’s delicious served hot over noodles, mixed raw vegetables, tofu or meats.
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
1. Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
2. Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
3. Strain broth through a large ne mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
Make 6 pint or 3 quarts
1 lb. 15 bean soup mix*
2 Tbsp vegetable oil
1 yellow onion
2 cloves garlic
4 carrots
3 ribs celery
6 cups water (or vegetable broth)
1 15 oz. can diced tomatoes or home canned
1 tsp cumin
1 tsp oregano
½ Tbsp smoked paprika
¼ tsp cayenne pepper
¼ cup chopped fresh parsley
Pepper & Salt to taste
Directions
1) Rinse beans. Cover them with cold water; soak 12 to 18 hours in a cool place.
2) Drain the soaked beans. Cover dried beans with water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
3) Mince the garlic and dice the onion. Add the garlic, onion, and oil to a large soup pot. Sautรฉ over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
4) While the onion and garlic are sautรฉing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sautรฉ for about 5 minutes more, or just until the celery starts to soften.
5) Add the beans to the pot along with 6 cups of water (or broth), and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to a simmer.
6) Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for 5 minutes.
7) Ladle hot soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
8)Process filled jars in a pressure canner at 10 pounds pressure 75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
NOTE *This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.
Ingredients
1 pound dried navy beans
1 Tbsp olive oil
1 large onion, peeled and chopped
3 carrots, peeled and sliced
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
1 Tbsp fresh thyme leaves
1 Tbsp ground cumin
½-1 tsp crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley
Salt and pepper to taste
Instructions
1) Rinse beans. Cover them with cold water; soak 12 to 18 hours in a cool place. Drain water, now place dried beans in a large pot and cover with water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
OR...Cover beans soaked with fresh water and boil 30 minutes. Drain.
2) Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sautรฉ for 3-5 minutes to soften.
3) Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper. Bring the soup to a boil and simmer for 5 minutes. Remove the Bay leaves.
4) Ladle hot soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5) Process filled jars in a Pressure Canner at 10 pounds pressure 75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Makes about 8 (16 oz) pint freezer jars
While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich Vietnamese inspired seasonings it’s delicious served hot over noodles, mixed raw vegetables, tofu or meats.
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
Strain broth through a large fine mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
Pour broth into clean pint-sized freezer safe jars. Store in freezer up to 3 months.
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Black Bean SoupIngredients
1 lb dried black beans
4 carrots, diced
2 onions, 1 halved and 1 finely diced
1 poblano pepper, seeded and diced
3 garlic cloves, minced
2 cups ham, diced
2½ quarts chicken stock
2 tsp ground cumin
1½ tsp ground black pepper
3 tsp kosher salt
2 tsp oregano
½ tsp cayenne
Directions
Sort and wash the beans, then soak them overnight in a bowl with enough water to cover by 3 inches.
Drain beans, rinse and put them in a pot with fresh water and cover by 3 inches.
Add the onion that is cut in half, bring to a boil, reduce the heat and simmer for 30 minutes.
In a separate pot, combine chicken stock, vegetables and spices allow it to to simmer until heated thoroughly. Strain the beans, discard the onion halves and liquid. Stain the stock and reserve the stock and vegetables.
In a hot jar, fill ¼ full with beans, ¼ cup of ham & vegetables and add stock to 1 inch headspace. Remove air bubbles and add more stock if needed. Wipe rim and apply lid and ring.
Place jars in Pressure canner and process pints for 75 minutes at 10 lbs pressure. Adjust pressure for your altitude.
*If doing quarts fill jars with double the amounts and process for 90 minutes.
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Butternut Squash Soup
By Sherri L. Chapin
1 large or 2 small butternut squash, peeled and cubed
2 apples, sliced
2 red onions, sliced
5 medium carrots, peeled and sliced
2 sweet potatoes, peeled and cubed
Directions
Layer apples, onions, carrots, sweet potatoes and squash into jars
leaving a 1 inch headspace. Top with boiling water to 1 inch headspace, debubble and add more water if needed to 1 inch headspace. Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Your squash layer should be the largest.
Add ¼ tsp salt to jars and ½ tsp to quarts, if desired
Process: Pressure Can Pints for 65 minutes and Quarts for 90 minutes at 10 lbs of pressure. Adjust for your Altitude.
To Serve: Puree and heat, add cream, milk or coconut milk and seasonings as desired. I get 10–12 pints from these amounts.
Carrot and Fennel Soup
Yield: 12 pint) jars
Ingredients
2 kg carrots (washed, peeled, sliced. 4 lbs)
500 g fennel bulb (trimmed. Around 1 lb / 2 medium-small bulbs) OR same amount of celery
1 tablespoon olive oil
3 litres vegetable stock (12 cups / 72 oz)
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon thyme (dried)
1 teaspoon ginger (dried, ground)
1 teaspoon coriander (dried, ground)
1 teaspoon ground black pepper
1/2 teaspoon cumin (dried, ground)
3 tablespoons lemon juice (fresh or bottled. For flavoring. Optional.)
Instructions
Wash carrots. Peel, wash again, slice and set aside.
Regular pot: Heat oil, sautรฉ fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
Pressure cooker: Heat oil, sautรฉ fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
Let the mixture cool a bit until it is safe to work with.
Purรฉe in blender.
Put mixture back in pot.
Add the remaining 2 litres (8 cups / 64 oz ) of stock.
Bring back to a boil, simmer on low for 20 to 30 minutes.
Adjust flavouring with some or all of the suggested flavourings above.
Put into jars.
Leave 3 cm (1 inch) headspace, regardless of jar size.
Wipe rims, apply lids, set in pressure canner.
Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes
Yield: 12 pint) jars
Ingredients
2 kg carrots (washed, peeled, sliced. 4 lbs)
500 g fennel bulb (trimmed. Around 1 lb / 2 medium-small bulbs) OR same amount of celery
1 tablespoon olive oil
3 litres vegetable stock (12 cups / 72 oz)
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon thyme (dried)
1 teaspoon ginger (dried, ground)
1 teaspoon coriander (dried, ground)
1 teaspoon ground black pepper
1/2 teaspoon cumin (dried, ground)
3 tablespoons lemon juice (fresh or bottled. For flavoring. Optional.)
Instructions
Wash carrots. Peel, wash again, slice and set aside.
Regular pot: Heat oil, sautรฉ fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
Pressure cooker: Heat oil, sautรฉ fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
Let the mixture cool a bit until it is safe to work with.
Purรฉe in blender.
Put mixture back in pot.
Add the remaining 2 litres (8 cups / 64 oz ) of stock.
Bring back to a boil, simmer on low for 20 to 30 minutes.
Adjust flavouring with some or all of the suggested flavourings above.
Put into jars.
Leave 3 cm (1 inch) headspace, regardless of jar size.
Wipe rims, apply lids, set in pressure canner.
Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes
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Chili Ready Beans (meatless chili)
(15 pints) Need 3 lbs of dried beans
Double all ingredients for quarts and process for 90 minutes. Make 7 ½ quarts.
(I use three types of beans kidney cannellini and pintos it's your Choice or use all the same kind.
Please dried beans or peas and large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed with boiling water in a saucepan boil for 2 minutes remove from heat soak 1 hour and dream. Cover beans soaked by either method with fresh water and boil for 30 minutes.
Into each pint (double is doing quarts)
¼ cup tomato sauce
½ teaspoon dried onion
1 teaspoon chili powder
1 teaspoon jalapenos (optional)
½ teaspoon salt
¼ teaspoon garlic powder
1½ cups of soaked beans (double for quarts)
Once you have all the ingredients in the jars, you will need to fill With boiling water to the 1 inch head-space.
Wipe the rims with a clean towel to assure a good seal and close jars with new lids and rings. Tighten rings to fingertip tight.
It is important to follow directions for your Pressure Canner, adding the appropriate amount of water and processing according to manufacturer's directions.
process pints for 75 minutes at 10 lb of pressure and quarts for 90 minutes. Adjust for altitude
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Creamy Russian Borscht
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French Onion Soup❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Homemade Vegetable Soup - Pressure Canning
Makes about 7 (32 oz) quarts
Take the best of your garden or the farmer's market to make this vegetable soup. Preserve in your pressure canner.
You will need
8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
6 cups water (Or vegetable broth)
Salt, optional
Pepper, optional
7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
Directions
1) Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2) Combine all vegetables in a large sauce pot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
3)Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4) Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Roasted Tomato Soup❧❧❧❧❧❧❧❧❧❧❧❧❧
Spiced Tomato Soup❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Spicy Tomato Vegetable Soup
This is a delicious spicy soup with a southwestern flair. The recipe is from the University of Georgia Extension Service.
Servings9 half-litre (US pints)
Calories185kcal
Ingredients
- 6 cups tomatoes (chopped. 6 cups / 3 lbs / 9 to 10 medium round / 24 small plum, measured after prep)
- 2 cups tomatillos (chopped. 2 cups / 10 oz, measured after prep)
- 1 cup onion (chopped. 1 cup / 5 oz, measured after prep)
- 1 cup carrots (peeled, sliced. 1 cup / 4 oz, measured after prep)
- 1 cup red pepper (chopped. 1 cup / 4 oz, measured after prep)
- 1 cup green bell pepper (chopped and seeded. 1 cup / 4 oz, measured after prep)
- ½ cup hot pepper (seeded and chopped. ½ cup / 2 oz, measured after prep)
- 6 cups whole kernel corn (uncooked. 6 cups / 2 lbs)
- 2 teaspoons chili powder
- 1 teaspoons ground cumin (optional)
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or salt sub)
- 1 tablespoon hot sauce
- 5 cups tomato juice (5 cups / 40 oz)
- 2 cups water (2 cups / 16 oz)
Instructions
- Get a 12 litre / quart pot.
- Wash, peel, core and chop tomatoes. Add to pot.
- Husk tomatillos, wash well, and chop. Add to pot.
- Wash onion, peel, and chop. Add to pot.
- Wash carrot, peel, wash again, then slice. Add to pot.
- Wash peppers, remove seeds, chop. Add to pot.
- Add corn and all remaining ingredients to pot.
- Bring to a boil uncovered, then lower to a simmer and simmer uncovered for 15 minutes.
- Fill each jar half-way full with solids, then top up with liquid.
- Leave 3 cm (1 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 60 minutes OR 1 litre (US quart) jars for 75 minutes.
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Vine Fresh Tomato Soup❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Southwestern Vegetable Soup
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Ten Bean Soup (omit the ham)
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Thai Coconut Squash Soup
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Vegetarian Pho Broth by Ball® (Freeze only)
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
1. Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
2. Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
3. Strain broth through a large ne mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
4. Pour broth into clean pint-sized freezer safe jars. Store in freezer up to
3 months.
3 months.
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Vegetarian 15 Bean SoupMake 6 pint or 3 quarts
1 lb. 15 bean soup mix*
2 Tbsp vegetable oil
1 yellow onion
2 cloves garlic
4 carrots
3 ribs celery
6 cups water (or vegetable broth)
1 15 oz. can diced tomatoes or home canned
1 tsp cumin
1 tsp oregano
½ Tbsp smoked paprika
¼ tsp cayenne pepper
¼ cup chopped fresh parsley
Pepper & Salt to taste
Directions
1) Rinse beans. Cover them with cold water; soak 12 to 18 hours in a cool place.
2) Drain the soaked beans. Cover dried beans with water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.
3) Mince the garlic and dice the onion. Add the garlic, onion, and oil to a large soup pot. Sautรฉ over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
4) While the onion and garlic are sautรฉing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sautรฉ for about 5 minutes more, or just until the celery starts to soften.
5) Add the beans to the pot along with 6 cups of water (or broth), and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to a simmer.
6) Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, and parsley to the pot. Stir to combine, then let the soup simmer for 5 minutes.
7) Ladle hot soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
8)Process filled jars in a pressure canner at 10 pounds pressure 75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
NOTE *This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.
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Vegetarian Navy Bean Soup Recipe
Makes 4 pints ( Double or triple for larger amounts) Ingredients
1 pound dried navy beans
1 Tbsp olive oil
1 large onion, peeled and chopped
3 carrots, peeled and sliced
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
1 Tbsp fresh thyme leaves
1 Tbsp ground cumin
½-1 tsp crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley
Salt and pepper to taste
Instructions
1) Rinse beans. Cover them with cold water; soak 12 to 18 hours in a cool place. Drain water, now place dried beans in a large pot and cover with water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
OR...Cover beans soaked with fresh water and boil 30 minutes. Drain.
2) Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sautรฉ for 3-5 minutes to soften.
3) Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper. Bring the soup to a boil and simmer for 5 minutes. Remove the Bay leaves.
4) Ladle hot soup into hot jars leaving 1 inch head-space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5) Process filled jars in a Pressure Canner at 10 pounds pressure 75 minutes for pints and 90 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Vegetable Stock
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Vegetarian Pho Broth
Makes about 8 (16 oz) pint freezer jars
While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich Vietnamese inspired seasonings it’s delicious served hot over noodles, mixed raw vegetables, tofu or meats.
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
Strain broth through a large fine mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
Pour broth into clean pint-sized freezer safe jars. Store in freezer up to 3 months.
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