Start by searing off your meat: as much as you like in your soup. I used about a 5 pound chuck/arm roast (cubed) and 4 large soup bones (use very little oil to sear) once meat is seared take a paper towel and swipe your pot out. Don’t take much of the meat off the bottom of your pot–that’s flavor!! Add your meat back to your pot and add about 16 cups of water and 2 very large onions. Use your own spice blend–I used sea salt, fresh ground pepper corns, celery salt, garlic powder, Italian Seasoning, and about 6 bay leaves. Cook until your marrow is out of your bones and skim the fat off your broth. I cooked my broth for about 3 hours. Taste it, you may want to add this or that (spice) prior to canning.

To your broth, add your vegetables of your choosing. I used fresh potatoes, carrots, celery, onions, and frozen peas, corn, and green beans. I threw in a bag of frozen mixed vegetables just for good measure. Bring back up to a boil for about 10 minutes. Put in clean hot jars and seal accordingly. Process in a pressure cooker at 10 pounds pressure for 1 hour and 15 minutes. I got 7 quarts and 7 pints out of this soup mix.

I concentrated on getting a very flavorful broth then added the vegetables. Your canner will cook your vegetables the rest of the way, so don’t worry about that. If you want it thicker later just add your own pasta, beans, or rice. My family LOVES this soup!