Card Parties and Card Ministries

Thursday, March 14, 2019

How to Make and Pressure Can Carrot Ginger Sweet Potato Soup.

I love soups, all kinds, any weather any meal.  Some of my favorites are also what I call 'healing soups' .  These soups are not only packed full of flavor, they are packed full of nutrition.

Most of my soups start with homemade Chicken Bone broth.  Bone broth is on a continual production cycle here, I use organic chickens and pure water.  If you have auto immune issues or any chronic health problems bone broth will help nourish and heal your body ( sorry I am not vegan or vegetarian- not yet anyways). I also keep veg broth in production for soups and cooking .

Today's recipe is a wonderful antioxidant rich soup that will energize  you, and for a bonus I am going to share a favorite breakfast soup

Most of my cooking is using what I have in my pantry, what I have found on sale and what is is season - during the growing season,

The ingredients are listed but you can adapt this to your taste, this is a highly flavored soup!  Use organic if you can!

4 quarts Chicken Bone or regular broth
4 lbs  carrots
3  cans  sweet potatoes (pumpkin works too)
2 lbs onions
Salt and fresh ground pepper to taste
3 TBS powdered ginger ( I slice, dehydrate and grind my own ginger about twice a year- It is so                      much better than store bought!)
3 TBS Turmeric
3 TBS each, Basil, Marjoram and Thyme
1 TBS Rosemary
3 TBS Cinnamon
1 TBS Nutmeg
1/2 cup dehydrated celery or 1/2 head
dollop of honey

Shred the carrots, onions and celery if you use fresh and add ginger.



In a large stock pot ad the veggies and 1/2 broth.  Simmer for about 1 hour


With a stick blender liquify the veggies - or place in a high speed blender to liquify - just be careful the mix is hot - allow the steam to vent  in a blender or you will have a nice new orange ceiling.




add remaining stock/ broth and add spices, canned veg  and dehydrated celery of you used that.  simmer for another 1/2 hour.



Blend again until creamy

at this point I turn the heat off and let it cool down a bit.  
you can freeze this soup or can it.

I canned this batch using my Carey Canner;

In clean hot  pint jars, fill leaving 3/4 inch headspace.  Clean the rims of the jars, add clean hot lids and clean rings


Place in your canner, electronic or stove top - follow the directions in your manual for SAFE canning
I processed 40 minutes ( 10# pressure)


12 Pints canned - 1 quart set aside




 Beautiful rich soup, I did not remove the fat from the broth I used for this soup - sometime I do a fat free bone broth.


Now for that bonus recipe!



Kale & Apple Breakfast soup!

Add several large handfuls of fresh kale, 1 peeled and cored apple, 1 pint soup.
Mix in your blender - I can turn my mix into soup by using the high speed for about 4 minutes.


This just tastes so good, you would never know you were eating raw kale! I find a bowl of this for breakfast keeps me  going all day with out being hungry or wanting to snack.  It is packed with vitamins and nutrients!


Hope you give this recipe a try - your cells will say thank you!
Have a great day!
Ginny M







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