Hot soup is delicious on a winter day and a good way to use some of the garden vegetables in my freezer. In the summer, I cut up fresh vegetables and freeze them when I do not have time to can. I also freeze celery and other ingredients left-over from recipes. A variety makes a rich vegetable soup. After sorting through my two freezers, I gleaned this for a large kettle of soup:
I added frozen potatoes left-over from a hash brown casserole, a can of whole-kernel corn and a can of lima beans.
Cover the vegetables with enough water and/or tomato juice to cover. Add a bay leaf, sweet basil, garlic, lemon pepper or Greek Seasoning and salt and pepper to taste. Add concentrated beef or chicken base if desired. Bring to a boil; then simmer until vegetables are tender. Add more liquid if necessary. Taste and adjust seasoning. Add brown sugar to taste if desired.
We had a hearty soup supper and I saved another quart for another day. The remaining soup I canned for pantry dinners:
Wash, rinse and sterilize canning jars and lids, keeping everything hot and ready. Place new lids in simmering water and keep hot. Fill quart jars, leaving a one inch headspace. Remove any air bubbles and adjust headspace as needed by adding additional liquid from the soup. Wipe jar rims with a damp cloth then tighten hot lids and bands to fingertip tightness.
Process in a pressure canner at 10 pounds pressure for 85 minutes. Let cool on towel. Listen for “ping” to indicate jars have sealed. Tighten bands and label jars before storing.