Homemade Soup Recipes
Homemade soup recipes e-book. Delicious favorite soups made with home canned and dehydrated foods. Home Canned goodness, it's all in YOUR hands. Doesn't it feel good!
Including information on how to can your own homemade soup and how to make your own homemade stock. I've also included safety precautions and suggestions for how to adapt soup recipes for home canning.
Soup Recipes Included
This is a collection of homemade soup recipes using home preserved foods. Home preserved broth and meat, veggies and beans.
Some samples recipes....
What else is include:
- Beef Barley Soup
- Black Bean and Ham
- Creamy Tomato Soup
- Potato Corn Chowder
- Chicken and Black Bean
- Carrot Soup
- Tortilla soup
- Northern Bean Soup
- Grandmas Chicken Soup
- Cheesy Broccoli Soup
- Tequila Chili
- Portuguese Bean and Cabbage
- Crock Pot Split Pea Soup
- Acorn Squash Soup
- Dried Veggie Potato Soup
- Pumpkin Soup
- Taco Soup
- Chicken Barley Soup
- How to make homemade stock
- Canning homemade stock
- Canning Soup
- Cooking with Home preserved food
Simple Soups also has tips and tricks for
- Cooking with home preserved foods.
- How to adapt recipes to home canned and dehydrated foods
- How to Can both chicken and beef stock
- How to adapt and can soup for storage on the shelf. Use these
directions with the soups in this e-book... or adapt your own favorite
Preserve foods by canning or dehydrating... and then learn to cook with it.
This delicious collection of recipes are soups made from
home canned and dehydrated goods. They are not recipes tested for
processing and canning. There is a distinction there. I have not used
these recipes to preserve them.
If you want to can soups for storage on your shelf, I've included directions on how to adapt any soup recipe for home canning.
Stock or broth is a main ingredient in most of my soups. If you have
not tried to made your own stock..... you don't know what you are
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E-book Price 5.99
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I bought your book because I want to start canning my own soups. I have a couple of questions. I presume your warning about no dairy, thickeners, pasta or rice also
applies to barley? If not, how do you incorporate barley in a soup to be
canned? I live at less than 1000 feet altitude. Can I reduce the processing time by using the 15 psi weight? If so, by how much?
Hi Roger, Yes, that restriction should include barley as
well. I consider that a thickener and it can be added when you open
the jar to serve.
You really should not change the
processing times or pressures. I get my information from the USDA
recommendations. They've done testing to determine pressure and time
required to get your soup to a high enough temperature to stop any risk
of botulism. I suggest you stick with the recommended guides.
Thanks for the questions. Sharon