I gathered the tomatoes and peppers from the garden and headed inside to gather the rest of the ingredients from my pantry ... potatoes, onions, garlic, leeks, dehydrated mixed vegetables and frozen mixed vegetables.
Here's how I made the vegetable soup:
Roasted this sheet pan of tomatoes, peppers, onions, garlic and leeks.
While the veggies were roasting, I cut up and blanched the potatoes
When the vegetables were roasted to my satisfaction, I used my Nutri-bullet and liquified them. All the puree was added to a big pot, and I started adding water to get the consistency I wanted.
Once the desired consistency was reached, I added the potatoes and mixed vegetables and set to simmer until all the flavors had time to mel together.After about 1 - 2 hours, I filled quart jars, added a teaspoon of salt to each and processed them in a pressure canner for 75 minutes at 10 lbs of pressure.
(Here's a picture of the cabbage steaks seasoned and ready to go in the oven for roasting/baking.)
We don't keep buns on hand as we don't use them very often but when we do, I want to make sure that I don't let them grow stale ... unless I need to make breadcrumbs!
What's that in your hand?
Until the next post,