Recipe
Canning Country Vegetable Vegan- No Meat Soup Recipe
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Lanacountry / All my dishes 1 year, 2 months ago
Savory and wonderful healthy Vegan
Prep:120m Cook:75m Servings:28
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 Lanacountry |
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Fans
- Canning Country Vegetable VEGAN Soup
- 6 Cups water
- 2 Teaspoon Salt
- 1/2 Teaspoon pepper
- 2 Cloves garlic minced
- 1 Bay leaf
- 1/3 Cup pearl barley or rice
- 1 Quart chopped tomatoes
- 4 Sliced celery stalks
- 4 Sliced carrots
- 1 Cup chopped onions
- 1/2 shredded cabbage
- 1 Pound red kidney beans
- 1 pound yellow split peas (or substitute green split peas)
- Add any fresh garden herbs that you like.
- Above will make 14 pints or 7 quarts
- Use a large heavy pan
- * *Soak the kidney beans and peas over night * *
- Combine, water, salt and pepper
- Bring to boil, add garlic and bay
- Cover and simmer for 75 minutes
- Add all the of the vegetables
- Simmer for about 20 minutes
- Vegetables will cook more while canning
- Put in jars with 1 Inch head space
- Process in a Pressure Canner
Directions
- See above
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Viewing Canning Country Vegetable Vegan- No Meat Soup Recipe
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Average score: 4.7 / 5
No. of ratings: 12
No. of ratings: 12
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chefelaine 1 year, 2 months ago said:
Terrific recipe, Lana! HIGH FIVE! :+D
elgab89 1 year, 2 months ago said:
Oh, Lana, it looks like somebody was very busy canning this weekend! It looks delicious!
cookingforfun 1 year ago said:
Great, a 5 from me