Winter Harvest Vegetable Soup

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READY IN: 1hr 50mins
YIELD: 8-10 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan melt the butter and add olive oil.
  • Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
  • Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
  • Reduce heat and simmer 5 minutes.
  • Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
  • Ladle into prepared jars leaving a 1" headspace.
  • Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
  • Adjust pressure according to your altitude and / or style of canner.
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