Appetizers / Soups / Salads

L.R. vegetable soup to can is for Soup.

L.R. vegetable soup to can takes several minutes to prepare.

L.R. vegetable soup to can takes several minutes to cook.

L.R. vegetable soup to can makes 108 servings.

The ingredients for L.R. vegetable soup to can are:

8 lbs. ground venison
3 qts. corn, fresh or frozen
1 qt. english peas, fresh or frozen
1 qt. okra, fresh or frozen
3 qt. green beans, fresh, frozen or canned
3 qt. potatoes, diced small
3 qt. carrots, diced
1 qt. celery, diced
2 qt. onions, diced
2 qt. canned or cooked pinto beans
1 qt. dry, uncooked pearled barley
2 qt. broth or bouillon, your choice of flavor
4 qt. canned tomatoes, chopped
4 qt. water
6-1/2 T. salt or 9 T. seasoned salt
4 T. garlic powder
2 T. black pepper
10 T. basil

Here is how you make L.R. vegetable soup to can:

Brown meat in a very large kettle. I use a 24 qt. canner. Add remaining ingredients. Fill jars to bottom of neck. With a clean cloth, wipe the rims of the jars to make sure they are clean. Place new lids on jars. Add rings and tighten. Process in a pressure canner at 10 pounds pressure for 1 hour or in a boiling water bath for 3 hours. Makes 27 quarts of soup concentrate. To serve add desired amount of water and adjust seasoning to taste. I figured the serving size at 1 cup of the concentrate.Number of Servings: 108Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. vegetable soup to can is:

• Servings Per Recipe: 108
• Amount Per Serving
• Calories: 146.6

• Total Fat: 2.7 g
• Cholesterol: 24.9 mg
• Sodium: 621.5 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 5.1 g
• Protein: 10.5 g

The dietary needs meet for L.R. vegetable soup to can is Low Fat