Winter Harvest Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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Yahoo Group Files Ingredients:
4 medium carrots, halved and sliced |
3/4 cup chopped celery |
2 medium onions, chopped |
1 leek, sliced thin (white part only) |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
10 cups chicken stock or 10 cups vegetable stock |
3 cups cubed peeled boiling potatoes |
2 cups cubed peeled butternut squash |
2 large tart apples, peeled and chopped |
2 medium turnips, peeled and chopped |
2 parsnips, peeled and chopped |
2 bay leaves |
3/4 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
salt |
Directions:
1. In a saucepan melt the butter and add olive oil.
2. Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
3. Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
4. Reduce heat and simmer 5 minutes.
5. Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
6. Ladle into prepared jars leaving a 1 headspace.
7. Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
8. Adjust pressure according to your altitude and / or style of canner.
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