There were 5 large zucchini squash leftover from my garden and I still have cherry tomaotes ripening every day. I pondered what to do with the garden leftovers and decided to make a veggie and hamburger soup.
The zucchini, yellow squash, onions, tomatoes, cilantro, oregano, thyme, parsley all came from my garden. I added some corn, green beans, browned and drained hamburger, garlic powder, chili powder, seasoned salt, black pepper, tomato paste and beef bullion and filled my largest stock pot to the brim. It simmered all day and filled the house with a fall like aroma. Since I just threw in a bunch of this and that I am unable to post a complete recipe. I usually cook by taste and fiddle with a dish till it tastes good.
We had soup and bisquits for dinner followed by some pear cobbler. Tomorrow morning the leftover soup will be heated and pressure canned into pint jars perfect for lunches. Soup will be pressure canned for 75 minutes at 10 pounds of pressure.
Please go to University of Georgia Soup Safety to read up on canning soup before canning any homemade soup. Remember not to use and thickeners, pasta, rice, noodles in soup as they will will interfere with the density of the soup. These ingredients can also clog up your pressure cooker vents and you won't get accurate readings. I tried canning turkey rice soup once before I read the USDA guidelines and I got a white thick mess that was not appetizing at all. Had to learn the hard way I guess.
I am working on a list of great soup recipes that can be canned and it will be posted soon!