This recipe will not be handy for a few months for most gardeners. Of course, you can adjust the ingredients to vegetables you prefer, change the seasoning, and so on. We love this soup. I hope you all enjoy it too.
Roasted Vegetable Soup Canning Recipe
about 4 quarts (about 16 cups) tomatoes, washed and quartered
2 bell peppers, remove stem, seeds & membranes
2 to 4 chile peppers, remove stem, seeds & membranes (wear gloves!)- Optional
4 cups (1 quart) onions, chopped
4 cups (1 quart) carrots, topped, peeled if needed & chopped
4 cups (1 quart) potatoes, peeled & chopped
5 to 8 cloves garlic, peeled & finely chopped (to taste)
4 cups (1 quart) zucchini, chopped
4 cups (1 quart) celery, include tender leaves, chopped
1 (32 oz) carton low-sodium organic vegetable broth
salt, pepper & preferred herbs to taste
*You do not have to can this soup. You can also freeze it, using appropriate containers for the freezer. You can also cut the recipe down if you wish.
To Roast the Vegetables:
As you can see in the images, I put certain vegetables in certain baking dishes. The reason was to separate them by which went through the vegetable grinder/strainer and which did not. The tomatoes, bell peppers and chile went through the grinder to remove seeds, tomato cores and skins. If one has trouble digesting peppers and tomatoes, they tend, I say tend) to not or have little trouble if the skins and seeds are removed. Go by your preference. Putting them through the grinder also “juices” the vegetables nicely. If you have no issues with skins, core the tomatoes and run a stick blender after roasting or put in batches through the blender. The chiles were in the freezer as you can see by the frost on them.
Preheat oven to 350°F. Grease a 4 quart and a 3 quart baking dish with coconut oil or oil of choice. In the large dish, put the tomatoes, bell peppers and chiles, if using. In the other, put the onions, carrots, garlic and potatoes. Roast until the vegetables just start to brown, about 30 to 45 minutes. See images to get an idea. Remove from oven and let cool enough to handle.
Put the tomato mixture through your grinder/strainer device. (Victorio, etc.) I run the pulp through two more times to get every little bit of juice. Compost the pulp or deal with as you prefer. Add to a 16 quart stock pot.
Add the roasted potato mixture, the celery and the zucchini to the stock pot. Gently bring to a simmer. Taste and season as preferred. I found basic salt and pepper to be enough. I can always add herbs to taste when reheating. If you are not going to can this recipe, season away. I found seasoning after thawing or from a jar to be fresher and I can season “to mood”. Raise flame to medium and bring the soup to a boil, stirring as needed. I have a triple-clad stainless steel stock pot. Stuff does not stick to it as long as I never bring the temp over medium flame, as the manufacturer directs for stainless steel pots. Not even jam sticks. I love these pots. I digressed…
Get your pressure canning gear all ready. This made about 14 to 16 pints of soup. I have a smaller canner. While the first batch is processing, I transfer the remainder of the soup to a crock pot to stay hot. I normally can soup in quarts, a trend I am reversing. If we want soup without a sandwich, we warm two jars. If we are having a sandwich, I warm one jar. We eat different foods according to mood, what we crave that day, and so on. We are not “stuck” having soup at some point the next day, so to speak. We love leftovers. Sometimes though, you want something else the next day.
Fill jars, leaving a 1″ headspace. Remove air bubbles and adjust two-piece caps. I put each jar back into the canner as I fill them to keep the temperature up. It does not have to stay at a boil, it needs to be hot, though.
Process pints for 1 hour, quarts for 1 hour and 15 minutes (75 minutes) at 10 lbs** pressure in a steam-pressure canner. **Adjust the pressure amount according to your elevation and manufacturer’s instructions.