Mexican Hamburger Soup 

Makes 2-3 quarts 

Ingredients 

2 Tbsp. olive oil 

1/2 cup diced onion 

1 tsp. minced garlic 

1 lb. lean ground beef or ground turkey 

2-3 ribs celery, chopped 

1 medium/large carrot, sliced 

1 cup corn (I used canned.) 

16 oz. jar salsa 

3 cups beef or vegetable stock 

2 Tbsp. tomato paste 

Salt & pepper to taste 

Over medium heat in a large pot, heat the oil and then add the onion and garlic. Cook until the onion is soft, but not browned. Add the ground beef and cook until it is no longer pink. Add the remaining ingredients and simmer until heated, no more then 30 minutes. 

Fill quart jars to 1 inch headspace, remove air bubbles, put on lids and caps, process for 90 mins (75 mins for pints) in a pressure canner at 10 pounds of pressure.

Tomorrow's Soup of the Day...Mexican Vegetable Soup

Hamburger Soup Recipe

Makes 14 quarts 

Ingredients 

Five Pounds Lean Hamburger 

6 cups mixture of garden vegetables, cut into soup size pieces 

8 cups beef broth, (2 of the 32 ounce boxes) 

6 cups tomato juice, (1 46 ounce can) 

3 cups potatoes, (8 large) 

6 cups diced or crushed tomatoes, (3 14 ounce cans) 

1-1/2 cups diced celery, (7 stalks) 

1-1/2 cups chopped onion 

2 teaspoon salt, (more or less to taste) 

1 teaspoon black pepper 

Making the Soup

Brown hamburger in a large pot. If hamburger is very lean, you will not need to rinse your hamburger, however if there is a lot of grease after cooking it, you will need to drain and rinse it before using to avoid excessively greasy soup.

Once the hamburger is drained and rinsed, add the rest of the ingredients. The vegetables you add can include any garden vegetable you choose. Vegetables can be fresh or frozen or any combination of the two. We often use 2 one pound bags of mixed frozen vegetables in our soup making.

Season to taste Heat soup mixture until the mixture is boiling. Put soup into jars to 1 inch headspace, remove air bubbles, put on lids and caps, process in a presser canner at 10 lbs of pressure for 90 mins for quarts and 75 mins for pints. Finish cooking any soup not canned, cook until vegetables are tender. Refrigerate unused portions, eat within the next 3 days.

Makes 18 quarts (recipe can be reduced by half) 

8 lb lean ground beef or ground turkey 

8 onions, chopped 

4 cups chopped sweet peppers 

8 garlic cloves, minced 

8 quarts tomato juice 

5 T canning salt 

2 tsp pepper 

2 qt diced carrots 

4 qt diced potatoes 

Brown ground beef with onions, peppers, and garlic. (I had to do several batches.) In a large stock pot, cook carrots, and potatoes in two gallons of tomato juice. Boil for about five minutes. Add remaining ingredients and mix well. (If your pot is too small, you may need to divide the mixture into two pots to mix.) Ladle into jars to 1 inch headspace, remove air bubbles, screw on lids and pressure can for 90 minutes for quarts (75 mins for pints) at 10 pounds pressure.

Farmer Soup

2 pounds hamburger

2 large onions, chopped

2 cups celery, chopped

3 cups potatoes, cut into 1­inch cubes

2 cups carrots, sliced

Salt and pepper to taste

1 quart tomato sauce

5 quarts beef broth or water

Brown hamburger and onion, drain fat. In a large pot, combine browned meat mixture with remaining ingredients. Bring to a boil and simmer for several minutes, just until vegetables begin to soften.

Pack hot soup into hot jars, filling each jar about half way with food pieces and filling to the top of jar with the cooking broth, leaving 1­inch headspace. Process quarts for 75 minutes and pints for 60 minutes at 10 psi adjusting for your altitude. Makes 7 quarts.

To serve: the soup is good served heated as is. But its extra tasty if you mix 3 tablespoons corn meal with one fourth cup cold water and stir the mixture into your hot soup; continue heating and stirring soup for several more minutes or until the soup is thick and slightly.

Tomorrow's Soup of the Day... French Onion Soup

Beef Vegetable Soup 

makes 12 quarts

3 qts. water or beef broth (omit boullion)

1 qt. home made v­8 juice, (I do not see why u could not use tom juice) 

1/4 cup beef broth boullion

1 tsp. chili powder

1 tsp. garlic powder

1/4 cup brown sugar

Combine these ingredients in a large stock pot and bring to a slow simmer over medium heat. Stirring occasionally.

2 lbs. ground beef or venison slightly browned

2 cups chopped onion

2 cups chopped celery

6 cups skinned diced potatoes

1 can kidney beans, rinsed

2 lbs. frozen mixed vegetables

2 14 oz. cans tomatoes, or the equivalent of skinned fresh chopped

Cook the onions and celery just until soft with a small amount of olive oil. In a large bowl or pot, mix the onions, celery, meat, and vegetable mixture and gently blend it all together.

You are not going to cook the soup before you can it, if you do it will turn to mush. In properly prepared sanitized jars divide the mixture into each jar. About 2" from the top. Pour your hot broth into each jar to about 1/2 inch from the top. Wipe rims then adjust your lids and bands.

Process pressure canner at 10lbs. for 90 minutes (for quarts, 75 minutes for pints. * If you use tom juice, taste the broth for seasoning, and season as needed.

Tomorrow's Soup of the Day... 

Better Than Yo Mama's Chicken Noodle Soup­­