Vegetable Beef Soup
This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!
Ingredients
- 1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
- 4 cups beef broth (I used two pints of my home made beef stock)
- 1 cup onion, chopped
- 3 pc. carrots, peeled and sliced
- 1 cup celery, sliced (I omitted)
- 2 pc. large potatoes, peeled and cubed
- 28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
- 1 tablespoon sugar
- 2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground marjoram
- 1 cup frozen peas, optional
Instructions
Preparation:
- Prepare 6 - 7 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner up to the “fill” line and get the water to a simmer.
Cooking:
- In a stainless steel or enameled dutch oven brown meat quickly using a tiny bit of olive oil just so the meat won’t stick to the bottom of the pot.
- Add to the pot the rest of the ingredients and cook on medium hight for 10 minutes only just to combine the broth and spices! Turn off the heat. Ladle.
Filling the jars:
- On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your recipe.
- Using your slotted spoon ladle the meat and veggies into the jar filling only half way then add the soup liquid into the jars leaving 1” headspace.
- Start from the top of the semi circle and work your way to the end. Remove air bubbles and refill to the proper headspace if necessary.
- Remove your recipe and taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".