I’ve have heard people complaining that there’s too much waste when clean eating. Some people feel this way because other family members won’t eat from the same clean menu. Some people are apprehensive about clean eating as they claim that it’s too hard to figure to plan a lunch menu. Still others confess to being bored with eating the same thing over and over. I totally disagree with all of the above statements and think you will too after trying my clean veggie soup!
This delicious soup allows me to make one item on the dinner menu, as everyone loves it, even if they’re not clean eating. Canning the leftovers allows me to have access to a quick and delicious lunch at home or on the go, or have it months later for a delicious supper. This soup is anything but boring!
I love making homemade clean vegetable soup. However, as many can witness when making soup there’s often an abundance leftovers. I’ve tried freezing soups in the past, which worked out pretty good, but not as tasty as a fresh pot of soup. So, the last time I made this delicious soup I decided to can the left overs. It worked out great! I actually ate a bowl of it today for lunch…and it was delicious! I’m excited to share not only my recipe for clean veggie soup, but also the directions for canning this delicious soup.
Okay, first things first the ingredients.
1 medium package of ground elk, venison, or organic beef
1 large sweet onion
1 teaspoon garlic
1/2 teaspoon cumin
salt and black pepper (this can be adjusted to taste)
1/2 teaspoon red pepper flakes
one large organic sweet pepper, or one homegrown sweet pepper (any color)
1 large can of organic tomato juice, or 1 quart home canned tomato juice
1 can of organic corn, or 1 small bag of fresh corn
1 can of organic green beans, or 1 quart of fresh green beans
five-six large potatoes
small bag of organic carrots, or homegrown carrots
1 pint of fresh crushed tomatoes, or one small can of organic crushed tomatoes
1 can of organic peas, or 1 small bag of homegrown sweet peas
3 beef bullion cubes
Next, easy to follow directions:
- Chop onions and peppers to desired size. I like to chop mine rather large for more of a bite.
- Place a couple of tablespoons of extra virgin olive oil in a large dutch oven and heat over medium heat.
- Tenderize onions and peppers in olive oil and season with salt and pepper.
- Add very lean choice of meat in the same pot and brown with onions and peppers.
- Stir in garlic and add red pepper flakes and cumin.
- Drain if necessary. If the mean is lean enough there will be little to no drippings to drain.
- In the same pot begin adding vegetables one at a time and stirring.
- When all the vegetables have been added incorporate tomato juice. You may add more if desired. I sometimes add a little water.
- In a separate kettle boil peeled potatoes and sliced carrots and add salt and pepper, boil until a knife will pierce but still have a bite.
(if you use can carrots, they can be added when the other vegetables are added)
- Drain potatoes and carrots and add to the pot of soup
- Add bullion cubes to soup and season again with salt and pepper to taste
- Simmer on medium to low heat for at least two hours before serving
This is a great supper for a cold relaxing evening at home. It’s also a fantastic soup for lunch. Very filling and deliciously clean soup that will leave full and guilt free!
Now for canning those delicious leftovers!
You will need very few things to can this delicious soup. You will need clean sterilized pint jars, rings, flats, and a canner. The steps to can it are as simple. Simply fill clean, warm, and sterilized jars with warm leftover soup. It’s important that the soup is warm to prevent jars from breaking. Also, leave approximately a half an inch to an inch headspace. Wipe jars clean and place flats and rings on them. Don’t tighten the rings extra tight, as you can do this after the jars are removed from the canner. Place warm jars of soup in a canner of warm water, bring water to a boil, and boil for 45 minutes. Remove jars carefully from water and allow to cool. Dry jars and check to ensure that each jar has sealed. Secure the rings, and date the soup. Seriously, this soup is as good, if not better after being canned than it was the day it was made! I typically will have enough soup left over to can at least four or five pints of soup.
I hope you and your family enjoy this soup as much we do! It’s delicious! It’s clean! It’s satisfying and as savory the day you make or six months later when you want it for lunch! If you enjoyed this recipe feel free to check out all of my canning recipes! Also, please feel free to leave comments. I love to hear from my readers! Happy canning!