Your Choice Soup Canning

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Master Chef
Mar 25, 2008

This is MY choice soup recipe.
For 2, 7 quart batches.

Boil 2 lbs chickpeas, turn off and leave for 1 hour, then bring back to a boil.
Peel, slice, and chop veggies, bring to a boil for 5 minutes.
Fill half way with solids, the rest of the way with broth/water.

1 inch headspace, 15 lbs for 75 minutes.

I made 14 quarts yesterday and the day before.
We just prepped another double batch for another 14 quarts.

Here's my list of ingredients:
For two batches:

5 carrots
1 large rutabaga
5 medium onions
5 large potatoes
2 large sweet potatoes
8 cups corn
2 cups chopped red bell pepper
4 T minced garlic
8 T salt free bouillon
2 lbs dry, partially cooked, chick peas
2 quarts of diced tomatoes (canned or fresh)
4 T worcestershire sauce

This can be salted when serving, or herb/spiced when serving, or with a sauce, like a curry, or chutney, or stir fry sauce, or italian seasonings, alone, with bread, over grain/rice or with noodles. It's nice to have something on hand nearly ready to serve for when no one feels like cooking or anyone gets sick.

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