ISO: Soups to home can

Looking for soup receipes to can. Any and all kinds. Thanks in advance for your receipes. God Bless.

Here's a website with some recipes for you:
http://lesleycooks.tripod.com/soup/soup.htm

Canned tomato soup I have used this and enjoyed many times It was in a farm wife Aug l980, which is now country woman.
1/2 bushel tomatoes[26lbs} 1 1/2 cups sugar
2 tbls. pickling salt.
1/8 tsp pepper
4 tsp onion salt
4 tsp celery salt
l lbs butter
2 cups flour
{ If on a salt restricted diet use l binch celery diced and 8 lg onions chopped. Was and quarter ripe tomatoes donot peel add onions and celery if using them and cook until soft put in blender and process in to puree and put thru strainer. Put in large kettle juice sugar salt pepper . While this is heating Mix butter and flour into a paste. Add some tomato juice into it to make a thinner paste. Add paste to juice in kettle and bring to rolling boil. Pour in to clean hot jars, seal and process in hot water bath 30 min.. for quarts. To use for soup add hot milk but can also be used in casseroles. Makes approx 10 quarts.Hope you enjoy it as much as I have over the years.

bump so I can find you when I get home tonight. :o)

Chicken Soup
10 lbs. chicken quarters
1 med. onion
1 med. carrot
a few celery leaves
1 bay leaf
4-6 pepper corns
4-6 whole all spice [ opt. ]
2-3 tsp.salt
Cover chicken with water [ about 3 qts. ]
Add vegetables and spices;bring to boiling.Simmer until tender [about 1 hr. ]
When cool enough to handle remove skin and bones from meat.;cut meat
into pieces.Strain broth and skim off fat.Add chicken to broth;salt to taste.Boil 3 mins.Pour hot, into hot canning jars,leaving 1-inch headspace.Adjust caps.Process pints 30 mins, qts. 45 mins.at 10 lbs. pressure.Yield;about 6 pints.
Good served over cooked noodles,rice, etc,

from the Ball canning book

Soup is one of my many favorites. I always make extra and freeze some for later. Here's a few of them.
Jill

BLOCKBUSTER BLACK BEAN SOUP
(Post by HDMac, TOH B.B.)
This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty French bread and a nice salad!

1 lb dry black bean
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 tbsp red wine vinegar
1 tbsp salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour.
Drain and rinse.
In a crock-pot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.
Stir the rice into the crock-pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour). Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

BROCCOLI SOUP
(From Susan)

1 (10 oz) package frozen broccoli or 1 lb fresh
1 medium carrot, chopped
1-1/2 cup chicken broth
1 tbsp butter
1 stalk of celery, sliced
1/2 onion, chopped
1/2 tsp rosemary (she adds a little extra)
1 cup half and half (I’ve also tried skim evaporated milk, and is good)
1 tsp salt
1 tsp lemon juice

Cook broccoli and carrots in 1 cup chicken broth. Sauté the onions and celery in butter until tender. Cool all. Place in blender with seasonings. Blend until smooth. (I usually add the extra broth now, to blend) Place in pan with the rest of the chicken broth, (I’ve usually added all the broth while blending) 1/2 & 1/2, salt, and lemon. Heat soup just below boiling point.
DO NOT BOIL

This is VERY good.
BUTTERNUT SQUASH SOUP #1
(Posted by oodles_Or on TOH B.B.

3 lbs. unpeeled butternut squash, halved and seeded (I leave seeds in, they are easier to remove after cooking)
2 large unpeeled onions
1 small garlic bulb
1/4 c. olive or vegetable oil
2 T. minced fresh thyme or 2 t. dried thyme
3 to 3-1/2 c. chicken broth
1/2 c. whipping cream (I’ve used regular & skim evaporated milk)
3 T. minced fresh parsley
1/2 t. salt
1/4 t. pepper
Fresh thyme sprigs, optional

Cut squash into eight large pieces. Place cut side up in a 15x10x1 inch baking pan. Cut 1/4 in. off tops of onion and garlic bulb. Place cut side up in baking pan. Brush all cut areas with oil; sprinkle with thyme. Cover tightly with foil and bake at 350 for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel (and seeds if left in) from squash and onions; remove soft garlic from skins. Combine vegetables, broth and cream. Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan. Add parsley, salt, and pepper; heat through. (Do not boil) Garnish with thyme if desired. Yield: 8 servings (2 quarts).
*I borrowed from David's butternut squash recipe and added a dollop of sour cream.

COUNTRY FRENCH VEGETABLE SOUP
(From David Powell cookbook, Gourmet Cooking)

6 cups water, for the beans
1 cup white beans, dry
2 potatoes, diced
1/2 lb green bean cut in 1" pieces
1/4 cup basil, dried (I cut this down a little, to approx 3 tbsp)
5 cloves of garlic, crushed
2 white onions, sliced 1/8" thick (I usually use 1 medium to large)
1/4 cup extra virgin olive oil
3 tomatoes, peeled and chopped
1 (8 oz) can tomato sauce
2 zucchini, julienne into 1" lengths
1/4 cup parsley, chopped
4 cups water, added near the end

1. In Dutch oven, over medium high heat, add 6 cups of water and the bean. Bring to a boil and cook 2 minutes. Reduce the heat to a simmer, cover, and cook 1-1/2 hrs, stirring occasionally
2. Add the potatoes, green bean, basil, and garlic to the beans. Simmer uncovered, for 15 minutes. Add 4 cups of water to the soup; stir.
3. In a large skillet, over medium heat, add 1/4 cup of oil and the onions. Sauté the onions until they are slightly caramelized.
4. Add onions, tomatoes, tomato sauce, and zucchini to the soup. Salt and pepper to taste.
5. Cover the soup and simmer 15 minutes.
6. Serve immediately, garnish with parsley.

This isn't my very favorite, but it is good and easy.

CURRIED PUMPKIN SOUP
(From Kimberly Knepper, TOH magazine

1/2 lb fresh mushrooms, sliced
1/2 cup chopped onion
2 tbsp butter or margarine
2 tbsp all purpose flour
1/2 to 1 tsp curry powder
3 cups vegetable broth
1 can (15 oz) solid packed pumpkin
1 can (12 oz) evaporated milk
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional

In a large saucepan, sauté the mushrooms and onions in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives, if desired.
Yield: 7 servings

ROSEMARY CORN SOUP
(From Thelma Reid, Taste of Home magazine)

2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tbsp butter or margarine, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
2 garlic cloves, minced
1/4 tsp cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half (I’ve used evaporated milk, could use skim evap)
Salt and pepper to taste

In a large saucepan, sauté onions, carrots, and celery in 2 tbsp butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to pan. In a small skillet, sauté red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season the soup with salt and pepper. Yield: 8 servings

Last one for now.
Jill

WHITE CHRISTMAS CHILI

3 cups honeysuckle white whole turkey (I used leftover white & dark meat)
2 cups chicken broth
3 tsp olive oil
2 onions, thinly sliced (I used 1 large)
1 clove garlic, mince (can't go wrong using more)
1 cup white wine (they show, box is good)
2 cans cannellini beans
1/4 cup fresh squeezed lime juice (I used bottle)
1 can green chilies, chopped
1 jalapeno pepper, stemmed, seeded and minced
4 tbsp fresh cilantro, minced (I used dried)
1 tsp oregano dried
1/2 tsp cumin, ground
1/4 tsp cinnamon
1 cup jack cheese or pepper jack

Instructions:
After eating a good portion of the Honeysuckle white turkey, save a portion 3 to 4 cups. They said they sometimes use smoked for an added extra flavor.
Pour oil in a pan and place over medium-high heat. Add onions and garlic; stir until onions are golden and taste sweet, about 20 minutes. Add the 2 cups of broth (I accidentally added 2 cans, whoops, so I simmer longer until some of it evaporated and still came out good), wine, beans, lime juice, green chilies, jalapenos, cilantro, oregano, cumin, and cinnamon. Bring to a boil over high heat; cover and simmer 15 minutes. Stir in Honeysuckle turkey and cheese. When chilies is hot, ladle into bowls and add diced tomatoes and/or fresh cilantro leaves.
This was very easy and tasty
Servings: 10

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