Making and Canning Homemade Clean Veggie Soup

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.

soup II

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!





Clean Pumpkin Spice Smoothie

So, this afternoon I am blogging from our local coffee shop, The Axis. What a great place to hang out with friends, drink awesome coffee, socialize, and host a book club. That’s what’s going on later this afternoon, book-club with a terrific group of girls. Many of which are previous students. Another great reason to spend time at The Axis, is the Christian atmosphere. It’s always upbeat and positive with plenty of friends, and quiet spaces as well.

The Axis...a great coffee shop!

The Axis…a great coffee shop!

Even though it is just September 03, fall is ever-present. Leaves are beginning to fall and scatter across our drive, we’ve harvested the last of the green beans, and only a few tomatoes linger on the drying vines. Night fall is coming earlier than it was two weeks ago. I am always a bit saddened by the changing of seasons, but also find myself longing for those delicious fall drinks! I love pumpkin spice lattes! Truthfully, I love pumpkin anyway it’s served! I’m excited to share one of my favorite fall smoothie recipes with you…my twist on a clean pumpkin spice smoothie!


1 cup of ice
2 tablespoons of pumpkin puree
1 tablespoon of raw honey
1 scoop of Pure Protein Whey powder (I like vanilla) check out A Few of My Amazon Favorites  link to purchase this item.
1 tablespoon molasses (optional)
1/2 cup unsweetened almond milk
1 cup of vanilla Greek yogurt
1/2 teaspoon fresh grated cinnamon
1/2 teaspoon nutmeg


plain or vanilla yogurt will work for this recipe

plain, or vanilla yogurt will work for this recipe

Almond milk is a great source of calcium

Almond milk is a great source of calcium

Pumpkin is a fall favorite in our house

Pumpkin is a fall favorite in our house


1.) Add all ingredients to the Ninja (I use this as it is one of my favorite tools in the kitchen, a blender will also work) you can purchase a Ninja at A Few of My Amazon Favorites

2.) Pulse until you achieve the desired smoothness and pour yourself a rich and delicious smoothie

This smoothie is great for a snack, lunch, or an on the go breakfast!

This smoothie is great for a snack, lunch, or an on the go breakfast!

This delicious pumpkin pie smoothie is a great anytime treat! I enjoy it most as a substitute meal for lunch. It’s also a great on the go breakfast, or just as satisfying as a sweet treat! I’m sure you will enjoy this delicious and satisfying smoothie as much as I do. If you enjoy this fall favorite be sure to check out my post for Feel free to leave feedback. I love to hear from you!

Drying Apples for a Healthy Snack

Life for this college professor has been quite busy this week with blogging, scoring graduate work, attending meetings, book club, canning apples, apple butter, and making a few other delicious treats. I’m not complaining…I wouldn’t have it any other way!

Our recent trip to Haney’s Apple Orchard resulted in more than just apple butter. In my last blog post, I promised that I would share more of the delicious treats that we made from the beautiful sweet apples that our family picked. I’m excited to share with you how I turned one full bag of sweet and juicy fresh picked apples into delicious healthy dried apples.

apple two  dried apples

Ingredients and Tools

lemon juice
cinnamon (optional)
oven or dehydrator
parchment paper

1.) When I buy fruit, I prefer to buy organic fruit. I wash all fruit before I begin to ensure that it’s clean and free from garden pests and dust. I like to use Fit organic clean spray. It’s simple to use, inexpensive, and can purchased at Wal-Mart.

organic spray

2.) Next, you will need to peel and slice the apples and soak them in a lemon water bath mixture for eight to ten minutes. This helps prevent discoloring during the dehydration process. Remove the apples from the lemon bath and gently pat them dry with a clean paper towel.

There are several methods to dry fruit. I personally like to use an electric dehydrator. It’s quick, the cleanup is easy, and I can dry more apples at one time.

Dehydration Method


3.) Place the apple slices in the trays of the dehydrator. It’s okay to place them close. They can even touch. The apples will shrink as the they dry. If you are using a dehydrator follow the instructions that came with it for time and temperature. For example, my dehydrator instructions recommend apples to be dried at 135 degrees for 8 and a half to 9 hours. I love this dehydrator! I purchased it at a very reasonable price on Amazon. If you would like to purchase one, click on my Amazon link titled, A Few of My Favorites. Okay, back to dried apples. If you like your apples a little more crispy, you may leave them an additional thirty minutes. Also, for an even tastier treat, you may sprinkle the apple slices with cinnamon. This is one of my favorite sweet treats, and your house will smell wonderful while the apples are drying! Allow the apples to cool in the dehydrator. Remove when they are cool and store in zip lock bags. There is no need to refrigerate dried fruit. If you are planning to cook with the apples, you can vacuum seal them for a longer shelf life.

drying apples

almost dried

dried ready to cool

Oven Method

You can also dry apples in an oven. It’s fairly simple and works well.

1.) Wash, peel and slice apples. Soak them in a lemon juice bath.

2.) Line cookie sheets with parchment paper to prevent sticking. Set your oven temperature to 150-200 and bake the apples for one hour. Take the apples out of the oven and carefully turn the apples over. Bake them for an additional hour. If you like your apples a little crisper, you can bake them an additional thirty minutes. Check your apples frequently, as all ovens bake differently. Once you turn the oven off, leave the apples in the oven for an additional one to two hours. You may crack the door to your oven slightly while the apples are cooling. Allow the apples to cool completely in the oven and remove.

Both methods work really well and produce a wonderful sweet treat to snack on, or use in recipes such as apple stack cakes. That’s a recipe for another blog! I know your family will enjoy your fresh dried apples as much as mine does!

dried apples

Dried apples are a clean, healthy, and delicious treat