Vegetable Beef Soup: 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 carrots, peeled and sliced 1 cup celery, sliced (I omitted) 2 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 ½ teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary 1/2 teaspoon ground thyme 1/2 teaspoon ground marjoram 1 cup frozen peas, optional 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 heat for 10 minutes only just to combine the broth and spices! Turn off the heat. Ladle. This can be put in canning jars, sealed tight, cover with towel. Check lids for sealing by pushing the top down, if it is sealed, it will not push down, if it pushes down, it is not sealed and the ones not sealed can be put in the fridge or poured into freezer containers.
Posted on: Sat, 27 Jul 2013 14:07:42 +0000
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