Yesterday I was determined to can soup. A friend has been canning soup and tells me about it all and, since we love soup in the winter, having canned homemade soup is perfect. I have dreams of sitting and cross stitching all day, opening a jar of soup and making a sandwich for dinner, and getting back to stitching.
I had planned to make vegetable soup but it seems not a store in this county has frozen lima beans and I really want lima beans in my soup. I hate to use canned beans because they’re going to cook to pieces in the canner.
I had everything I needed to make split pea soup so I used 2 pounds of split peas and made a batch of split pea and ham soup. Nicole loves it and Chad doesn’t like it. Addie would starve before she would eat it. So I made two pints for Nicole. If she likes it canned, I’ll make more for her. I made 5 quarts for us. Then I decided to make another 2 pound batch so that gave me 6 quarts.
Now we have beef stew and split pea soup that’s canned. As soon as I can find lima beans, I’ll make the vegetable soup. It doesn’t have meat in it but I cut up and canned a bunch of roast beef recently, I put it in pints for sandwiches, enchiladas, etc. so it will be perfect to add to a jar of soup.
I think this Chicken and Corn Chowder recipe looks good. There are several soup recipes I love that aren’t great for canning . . Pioneer Woman’s Tomato Soup and Iowa Chowder to name a few. Of course, there’s gumbo and we’ll have that plenty during the winter.