Grandma's Soup

By cacelias

This is the soup that Russ's Grandma used to can every summer with her harvest from her vegetable garden. She used to can it with Juanita and Peachie down home. Every year we would always get about 10 mason jars of soup to take back home and eat throughout the fall and the winter. It makes a wonderful, quick, hearty meal on a cold night. When the kids were babies, I would take the soup and puree it in a blender and give it to them as baby food. They loved it then, and everyone still loves it now. Everyone's favorite. Reminds us of "Home"!

Recipe from Helen Elias, New Haven, West Virginia

Ingredients

• 2 cups carrots, diced
• 2 cups celery, diced
• 3 cups onions, diced
• 2 quarts potatoes, peeled and diced
• 3 quarts tomato juice
• 1 green pepper
• 2 cups cabbage, finely chopped
• 1 cup barley
• 2 cups green beans, ends trimmed and diced
• Meat and Broth: (boiling beef is best)
• 3 pound roast
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups beef stock, low-sodium broth or water

Details

Servings 8

Preparation

Step 1

To prepare the meat in a pressure cooker:
In a 5-7 quart pressure cooker, heat the oil over medium-high heat. Season the roast with salt and pepper. Add the roast to the pressure cooker, fat side down. Cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer roast to a plate. Pour off all the fat from the pot. Pour in the stock, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return the roast to the pot. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure over high heat. Adjust the heat to maintain pressure. Cook for 1 hour. Remove from the heat and quick-release the steam. Open the lid, tilting it away from you to block any escaping steam. Transfer the roast to a serving platter and cover loosely with foil. Cool. Reserve cooking liquid to add to soup. When the meat has cooled, shred the meat into bite sized pieces with a fork and knife.

To can the soup:
Mix all of the remaining ingredients together in one large pot.

Put small portions of the soup into a pressure cooker and cook in separate batches at high pressure for 10 minutes each.

Wash all of the jars, lids and caps in warm soapy water and rinse. Dry caps. Soak jars and lids in warm water until ready to use. Take one jar, and dry, fill with soup leaving 1 inch head space. Put on warm lid, then screw on cap. Repeat. Place jars into pressure canner, and can at 11 lbs of pressure for 90 minutes. Follow individual instructions on pressure canner to obtain this!

This recipe will yeild 8 quart size jars of soup.