canning countryvegetable beef soup recipe |
savory and wonderful healthy |
lean beef cut into 1/4 inch pieces |
6 cups water |
2 teaspoon salt |
1/2 teaspoon pepper |
2 cloves garlic minced |
1 bay leaf |
1/3 cup pearl barley or rice |
1 quart chopped tomatoes |
4 sliced celery stalks |
4 sliced carrots |
1 cup chopped onions |
1/2 shredded cabbage |
1 pound red kidney beans |
1 pound yellow split peas (or substitute green split peas) |
add any fresh garden herbs that you like. |
above will make 16 pints or 8 quarts |
use a large heavy pan |
combine beef, water, salt and pepper |
bring to boil, spoon off top scum |
add garlic and bay |
cover and simmer for 75 minutes |
soak the kidney beans and peas over night |
add all the of the vegetables |
simmer for about 20 minutes |
vegetables will cook more while canning |
put in jars with 1 inch head space |
process in a pressure canner |
