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Unstuffed Pepper Soup
Leisa Sutton
This recipe makes 8 quarts of soup for you to can and put on your shelf.
5
from
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Course
Soup
Ingredients
3
lbs
ground beef
1
cup
diced onion
6
cups
diced bellpepper
6
cloves
garlic, minced
6
(14.5oz)cans
of diced tomatoes
3
(15oz) cans
tomato sauce
64
oz
beefbroth
3
tsp
Italian seasoning
Instructions
Brownground beef, drain fat, reserving ΒΌ cup.
Add peppers, onions, and garlic to reserved fat. Saute for 2 minutes.
Pour in diced tomatoes, tomato sauce,beef broth and ground beef.
Reduce and simmer for 30 minutes.
Addto jars, leaving one inch head space. Wipe rims, add lids and rings (fingertight)
Add to pressure canner with hot waterin it.
Can for 75 minutes for quarts, 60minutes for pints.
Check this link for proper canning times and pressure for your area.
https://nchfp.uga.edu/how/can_04/soups.html
*add rice tosoup when you open the jar
**its greatwith shredded cheese added to the bowl once you open the jar.
Keyword
soup, stuffed pepper, unstuffed pepper
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