Amish vegetable soup for canning

 Due to meat being in it a pressure canner is required. 

This recipe takes time with all the dicing, you could use veggies from canned goods or freezer. 

2 1/2 gallons of tomato juice...(M uses only 4-6 qrts) 20 qrts if using orginial recipe , closer to 16 -17 qrt using M's with less juice.

1 quart each of corn, peas,small dices of carrots, small dices of celery (M removes strings first) small diced onion, and small pieces of green beans. Make the dices all the same size.

2 sweet bell peppers diced small.

2 quarts of small diced potatoes.

1 of 15/16 oz can of navy beans 

1 of 15/16 oz lima beans

2 lbs ground beef (or other meat) precooked and grease removed and in very small crumbles.

12 oz box of macaroni

2 cups brown sugar

salt to taste

2 tablespoons dried parsley

4 small packages of beef stock (M used Knorr slow cooked beef stock)

1 package of each seasoning... beef stew, meatloaf, sloppy joe and taco.

DO NOT SKIP THIS or it will not be as good. (M skipped it and said she would never skip it again LOL. She used McCormick as that's what to store had)

Fry onions , cook macaroni half way done

Cook carrots,celecry,and potatoes until soft. Added beans. Mix with meat and onions. 

Mix seasonings with tomato juice (4-6 qrts if following M )

Mix everything together and pack in jars.

M adds more corn and green beans. You can change up the veggies.

Processes in canner 90 minutes up to 2 hrs.