Farmers Market Vegetable Soup

This Farmers Market Vegetable Soup features many fresh vegetables I found over the summer and "put up" by either canning or freezing. If you don't have time to "do it yourself" you can certainly buy organic vegetable stock and other ingredients at your local grocery store.

This is a quick and easy soup to make, that's also very satisfying. It's perfect for meatless Monday or any day of the week you want a quick, but nutrient-rich, soup.

RECIPE
Ingredients
1 tbls. olive oil
6 cups vegetable stock
1 quart (32 oz) tomato sauce
1 pint (14.5-16 oz) petite diced tomatoes
1 medium onion, chopped
2 stalks celery, chopped
2 cups green beans
2 cups niblet corn
2 large carrots, sliced into thick coins
2 cups cubed potatoes
2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp.dried oregano
2 tsp. cumin
2 tsp. chili powder
1 tsp. course-ground black pepper
1 tsp. salt
Optional - butter beans, lima beans, green peas, chunks of zucchini or yellow squash

Method
Heat olive oil in a large stock pot. Add onions and celery and cook until vegetables are softening. Add vegetable stock, tomato sauce, diced tomatoes and spices. Stir in green beans, corn, carrots and potatoes.

Cook over medium-high heat until soup boils. Reduce heat to low-simmer, and adjust all seasonings to taste. Continue cooking until vegetables are al dente, about 20-30 minutes. 

Serve immediately while hot with corn muffins, cornbread, biscuits or crusty bread. Store leftover in the refrigerator for several days or freeze.

Yield: 8-10 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Slow Cooker 15-Bean and Ham Soup

Updated and Revised August 2021

What's not to love about slow cooker 15 Bean and Ham Soup? Absolutely nothing! Oh my goodness, I wish I had made it this way before. So ... darn ... good and easy!  Did I mention EASY? 

Of course I still love making Ham Stock because I "put it up" by pressure canning it and use it in A LOT of other recipes, BUT this is quicker, easier and equally delicious if you just want the soup!

So, if you want this soup without all the fuss of making ham stock first, make it this way in your slow cooker, and simply freeze the leftovers for use another time (if there are any leftovers).

RECIPE
Ingredients

1 pkg Hurst’s® HamBeens® 15 Bean Soup®

8 cups water

1 large ham bone (with lots of meat on it)

1 lg. onion, cut into pieces

2-3 tsp minced garlic 

1 tsp chili powder

1 tsp red pepper flakes

1-2 tsp course-ground black pepper

1 - 15 oz. can petite diced tomatoes (not drained)

3 tbsp lemon juice (or juice of one lemon)

Optional: Hot sauce

Method

No soaking of beans required!

Sort and rinse beans, check for any unwanted debris and discard.

Spray slow cooker with cooking spray. Drain beans, and place in slow cooker with 8 cups of water, onion, ham bone, garlic and red pepper or chili powder. 

Set slow cooker on high and cook for 5 hours (or low for 7-8), or until beans are tender, but not falling apart.

After the beans are tender, remove ham bone and trim meat. Stir in the can of tomatoes, ham flavor packet, lemon juice, and trimmed meat from ham bone. Add hot sauce now if desired.

Cook for additional 30 minutes then keep warm until ready to serve.

Note:  Every time the lid is opened, you should add 30 minutes to the cooking time.

**Looking for more soup recipes? Try this Taxi Tomato Blue Cheese Soup and more SOUP RECIPES compiled by my friend at Sumptuous Spoonfuls.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Turkey and Cabbage Soup

Just a short bit ago I saw a post from The Southern Lady Cooks for her Crockpot Turkey, Cabbage and Rice Soup which looked so good I thought I'd make some for the canner.  You must leave the rice out, otherwise it would continue to absorb the liquid in the jar when canning, BUT you can add it when serving.  Such a great way to use the turkey stock I made!

Ingredients
1 gallon turkey stock (follow directions here for chicken stock)
3-4 cups turkey, cooked and chopped (I used the turkey meat from the carcass after making the stock)
1 onion, chopped
1 cup celery, chopped
1 (14.5 ounce) can petite diced tomatoes, un-drained
1/2 head of cabbage, chopped
To each jar add:
1/2 tsp. course-ground black pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cumin

Method
Layer equal amounts of onion, celery, tomatoes, cabbage and cooked turkey to each quart canning jar. 

Now add spices listed to each jar.  Pour turkey stock over all.  Run a knife around the inside of jars to remove air bubbles, and add more stock as necessary leaving a 1/2-inch head space.

Cover jars with seals and rings and process in pressure canner 90 minutes at 10 lbs. pressure. 

Remove pressure canner from heat, allow canner to cool down completely, then remove jars and let them sit on your counter-top undisturbed for 24 hours.  Store in pantry. 

Serve over hot cooked rice with a side of corn muffins or cornbread.

Yield:  6 quart canning jars

Cooks note:  I did not add the tomatoes with green chili's, the Worcestershire sauce or salt called for in the original recipe.  You can add those if desired when heating to serve.  This is a spicy soup, adjust all seasonings to taste.

Enjoy,
Mary

Chicken Enchilda Soup for Canning

Updated August 2020

My foodie friend, Alice, of Ally's Kitchen made this awesome Chicken Enchilada Soup she shared the other day, so I decided to make a version of it I could can!  Once done, all you'll need to do when ready to use it, is add the black beans, diced peppers and cilantro, and cook through about 15 minutes. Quick, easy and convenient, stores on your pantry shelf until you are ready to serve it.

RECIPE
Ingredients
2 tbsp vegetable oil
6 chicken tenders 
Sea Salt/Coarse Ground Pepper to taste
1 small onion diced
4 tbsp minced garlic
1 packaged white chili chicken seasoning (or make your own: 1 tsp. freshly ground pepper, 1 tsp. oregano, 1 tsp. ground cumin, 1 tsp. seasoning salt, 1 tsp. cayenne pepper, 1 chicken bouillon cube, crushed into powdered form)
1 tsp ground cumin
½ tsp dried chipotle chile
4 cups chicken broth
1 - 14.5 oz. can diced roasted tomatoes
2 cups frozen corn

Add to canned soup when heating to serve:
1 can black beans
1/3 cup diced green bell pepper
1/3 cup diced red/orange bell peppers
½ cup roughly cut cilantro (optional)

Method
In a large skillet, heat oil on medium high. Salt and pepper both sides of the chicken tenders. Pan sear about 3 minutes on each side. Reduce heat to medium low, cover and cook about 20 minutes. Turn off heat. Remove the tenders to a cutting board and chop or cube chicken into bite size pieces.

Using the same skillet on medium heat, sauté onions and garlic about 3-5 minutes. Add chopped chicken, white chili seasoning mix, cumin and chipotle chile and cook about 5 minutes.

Add chicken broth and tomatoes. Reduce heat to low, cover and let cook about 20 minutes.  Add corn and let simmer about 20 minutes.  Add additional sea salt and pepper to taste.

Strain soup through a mesh strainer, over a large bowl.  Scoop chicken, corn, tomatoes, etc. from mesh strainer evenly into 5 pint canning jars (so that each jar has equal amounts of solids filling the jars 1/2 full with solids). Top each jar with soup liquid in bowl, leaving 1" head space.

Cover jars with seals and rings and pressure can pints 1 hour and 15 minutes at 10 lbs. pressure adjusting for altitude.

**When ready to use, add black beans, diced peppers and cilantro and heat through about 15 minutes, or until soup is hot and peppers are getting soft.

You may also like:
Italian Chicken Soup

Yield: 5 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Simple Marinara Sauce

Updated October 2020

Why buy marinara sauce in a jar, when you can make your own quite simply at home? In just a few minutes, and allowing some time for the sauce to simmer, you'll have a simple Marinara Sauce that's wonderful in all kinds of dishes: 

• spaghetti
• lasagna
• baked ziti
• rigatoni
• eggplant Parmesan
• zucchini Parmesan
• chicken Parmesan

RECIPE
Ingredients
2 - 14.5 oz. can tomato sauce (make your own)
1 - 1.5 oz. can diced tomatoes (make your own)
1 - 6 oz. can tomato paste
1-2 tsp garlic powder (or more to taste)
2-3 tsp. Italian seasoning (more or less to taste)
1/2 cup red wine (optional, but it adds a lot of flavor)
1 medium onion, chopped

1 lb ground beef, browned (optional for Bolognese sauce)

Method
Cook and simmer over low heat an hour of so, until sauce has thickened some and seasonings have blended in.

Taste sauce and adjust all seasonings as necessary, to taste.

Serve immediately over your favorite pasta, or use in pasta/veggie dishes you need to bake.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.