In an effort to stock up on my pantry meals for the upcoming winter season, I canned this delicious soup today.
It’s quite versatile also. There are times when I add kidney beans to soup to add a little more sustenance or I will change up the vegetables and add zuchinni or corn.
Either way, it’s hearty, tasty and my kids can’t get enough of it!
Hearty Hamburger Soup
Yield: 8 servings (2-3 quarts)
- 1 pound ground beef
- 16 ounces water
- 1 can (16 ounces) diced or crushed tomatoes, undrained
- 1 can tomato paste
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried Italian seasoning
- 1 cup cut fresh or frozen sweet peas
- 1 bay leaf
- In a large saucepan, brown beef; drain. Add the remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add peas. Cover and simmer 15 minutes longer or until the beans are tender.
To Can: In sterilized jars, ladle soup into jars leaving 2 inches of head space. Wipe rim of jar and secure lids and bands and cook in a pressure cooker for 75 minutes at 10 lbs. pressure.
This article was originally published at Ready Nutrition™ on September 25th, 2013
Hi Tony,
Yes, you can add raw ingredients to jars for canning. This is called the raw pack canning method and many canners prefer this method because it takes up less time. For those that don’t know, raw pack normally refers to placing uncooked meat or fish into a canning jar with the intention of cooking the contents during processing in a pressure canner, sometimes referred to as a pressure cooker.
To get tips and instructions for this canning method, click on this link.
https://readynutrition.com/resources/ask-tess-can-i-ra-pack-and-can-homemade-soup_02022014/