I want to have a good supply of soups on the shelves for the winter for those days when we want a small bowl of soup for lunch or need a quick supper. I also want to eliminate store-bought canned goods from our diet so was on the lookout for some soup recipes to can.
I’ve made a few batches of this vegetable soup as tomatoes ripen in the garden. It’s a delicious recipe that can be switched up as need be depending on what I have available.
The recipe I used is derived from the classic Ball Blue Book.
Yield: 14 pints or 7 quarts.
- 8 cups peeled, cored, chopped tomatoes
- 6 cups cubed and peeled potatoes (I used new Yukon gold ones)
- 6 cups diced carrots
- 4 cups shelled lima/butter beans (I was not able to find these beans. In one batch I used some broad beans (also known as fava beans) that I found at the farmer’s market, and in another batch I used yellow wax beans. The amount I used was whatever I had on hand.)
- 4 cups cut corn kernels (I used frozen corn)
- 2 cups diced celery
- 2 cups chopped onion
- 6 cups water (I used my own vegetable broth)
- Salt and pepper to taste
Combine all ingredients in a large pot and bring to a boil. Boil for 5 minutes.
Ladle soup into hot jars, leaving 1 inch head space.
Adjust two-piece caps.
Process at 10 pounds pressure–pints 55 minutes, quarts 1 hour and 25 minutes. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly.