Vegetable Soup Mix

Vegetable Soup Mix
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Makes 7 quarts or 14 pints
Vegetable Soup Mix
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Makes 7 quarts or 14 pints
Ingredients
Servings:
Units:
Instructions
  1. If using fresh tomatoes, blanch them first to easily skin them and cut up. If you haven’t blanched before, bring a large pot of water to a boil, gently crop the tomatoes, a few at a time, into the water. It will only take about 30-60 seconds for the them to be ready. Usually the skin splits a little. Remove them and put into a bath of cold water to stop the cooking and to make them easier to handle. Once cooled enough to handle, remove the skins, core them (removing the stem portion) and cut up into chunks.
  2. Add all the vegetables to a large stock pot. Add broth/water and bring to a boil for about 5 minutes or so. Season with salt and pepper, if using.
  3. Make sure you have clean jars and hot preferably or at least warm, not cold jars. Hot liquid into cold jars doesn’t do well. Leave about an 1” headspace and add your lid.
  4. I processed the jars at 10 pounds of pressure for 75 minutes. Pints would be about 60-65 minutes.
Recipe Notes

NOTE: A similar version has been a Valenti Family staple for years and years. I love the convenience and it’s a great way to enjoy your garden bounty or that of your local markets. I always use organic when possible and highly recommend it for you as well. Eliminating toxins and pesticides leads to a healthy gut system and overall good health.
This is also a great base, which means add meat if you wish or if you like other veggies, feel free to add or replace items. The key is to make something you and your family will eat and enjoy!

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