Vegetable Soup and Chili

Vegetable Soup

12 oz. Package pearled barkley
1/2 bushel tomatoes (skinned and diced)
2 chopped green peppers
15 to 20 medium carrots
5 big onions chopped
1 stalk celery
1 bunch parsley
1 cup sugar
1/2 cup salt
1 Quart water

optional ingredients: corn, green beans, potatoes

Bring to a boil and stir 10 to 15 minutes. Bottle in hot quart bottles. Pressure cook at 10 lbs for 20 minutes.

TO SERVE: Brown 1 lb. hamburger (or use bottle of canned meat). Combine meat, 1 bottle of soup and 1/2 bottle of water. If you want you can throw in a handful of macaroni.

This is great on a cold winters night.

Bottled Beans and Chili

Wash Sort and drain dry beans.
QUART put 1 1/3 cups of beans.

Add 1 tsp. salt and fill bottle with boiling water. Leave 1 inch head space.

Cap jars and process in pressure canner for 90 minutes at 12 pounds per pressure.

PINT put 2/3 cups of beans
Add 1/2 teaspoon salt and fill bottle with boiling water. Leave 1 inch head space.
Cap jars and process in pressure cooker for 90 minutes at 10 pounds pressure.

* Jar will be full of beans when done and fully cooked. Use to make quick chili, soup, salads. etc. Bottle pinto beans to make your own refried beans for burritos, tostadas and dips.

For 4 bean chili I put 1/3 cup of 4 kinds of beans in my bottles, white, red, black and pinto

CHILI
2 bottles of canned dry beans
1/2 can vegetable juice (46 oz. ) like V-8
1 to 2 lbs of hamburger, turkey burger, or ground pork
1 green pepper chopped-optional
1 onion chopped
2 packages of chili seasoning
2 cans diced tomatoes (14.5)

Put a little oil in a fry pan and gently saute the onions, peppers and meat and cook until brown. in a large pan add beans, meat mixtures, 1/2 of the can of vegetable juice, tomatoes and chili seasoning. Cook on a very medium to medium low heat. If it is too thick add a little more of the vegetable juice.

Optional: on each bowl sprinkle finely chopped onions and grated cheese.

I these tonight and they were AMAZING! Thank you so much for sharing your talents with us!

Recipes by Sheryl Murray and Darla Moore


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