Beef Vegetable Soup Canning Thick Beef Vegetable Soup Recipe
Ingredients We Used

6 Quarts Water 2 large onions
4 cloves Garlic 1 Small Head of Cabbage
4 large Stalks of Celery 1 Pound Red Kidney Beans
11 Medium to Large Carrots 12 Potatoes
Half Head of Cauliflower Half Head of Broccoli
2 Tablespoons Salt 1/2 Teaspoon Black Pepper
2 Teaspoons Basal Leaves 2 Bay Leaves
1 Tablespoon Oregano 2 Pounds of Lean Beef

This recipe produced 11 Quarts of Beef Vegetable Soup.

This is a delicious thick vegetable soup. The vegetables and the amounts of the vegetables used will somewhat depend on the vegetable's availability and their price. We want the pot full so after the first set of meat, spices and vegetables are simmered, we will turn off the heat and add the the other vegetables to a non boiling pot. We will add water when needed and fill the pot with more carrots and/or potatoes to near the top. Those later vegetables will be cooked during the pressure canner's 90 minutes of processing.

Bernice Gets Ready for Beef Vegetable Soup
Click for the 24 Steps to Make Beef Vegetable Soup

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