A Taste of Love: How One Daughter's Homemade Meals and Canned Soup Brought Comfort and Joy
In a world where hectic schedules and limited cooking abilities can make it challenging for elderly parents to enjoy a variety of meals, one daughter took matters into her own hands.
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This heartwarming story revolves around a daughter's determination to ensure her parents' nourishment and happiness. From freezing 30 meals to canning her mother's favorite restaurant-style vegetable soup, love and care are at the forefront of this culinary journey. Join us as we delve into the inspiring tale of providing convenience, nostalgia, and a taste of home for elderly loved ones during the holiday season.
Recipe: Restaurant-Style Vegetable Soup
Ingredients:
(Note: The following recipe has been adapted to yield approximately 22 quarts. Adjust the quantities based on your preference and available ingredients.)
- - 8 pounds mixed vegetables (such as carrots, celery, onions, green beans, peas, corn)
- - 4 cans diced tomatoes (28 ounces each)
- - 2 cans tomato sauce (15 ounces each)
- - 10 cups vegetable or chicken broth
- - 4 cloves garlic, minced
- - 4 tablespoons olive oil
- - 4 bay leaves
- - 4 teaspoons dried thyme
- - 4 teaspoons dried basil
- - Salt and pepper to taste
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Instructions:
1. Prepare the Vegetables:
- - Wash, peel, and chop the mixed vegetables into bite-sized pieces. Set them aside.
2. Sauté the Aromatics:
- - Heat the olive oil in a large pot or Dutch oven over medium heat.
- - Add the minced garlic and sauté for a minute until fragrant.
3. Simmer the Soup:
- - Add the diced tomatoes, tomato sauce, vegetable or chicken broth, bay leaves, dried thyme, dried basil, salt, and pepper to the pot.
- - Stir well to combine all the ingredients.
- - Bring the soup to a boil, then reduce the heat to low.
- - Cover the pot and let the soup simmer for about 1 hour, stirring occasionally.
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4. Add the Vegetables:
- - After an hour of simmering, add the mixed vegetables to the pot.
- - Stir to incorporate the vegetables into the soup.
5. Continue Simmering:
- - Cover the pot again and let the soup simmer for an additional 30 to 40 minutes, or until the vegetables are tender.
6. Adjust the Seasoning:
- - Taste the soup and adjust the salt, pepper, or additional herbs according to your preference.
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7. Can and Preserve:
- - Sterilize quart-sized canning jars and lids according to canning instructions.
- - Ladle the hot soup into the jars, leaving about 1 inch of headspace.
- - Wipe the jar rims clean, place the lids on top, and screw on the bands until fingertip-tight.
- - Process the jars in a pressure canner according to the manufacturer's instructions.
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The power of a homemade meal extends far beyond sustenance; it carries love, comfort, and cherished memories.
In this heartwarming tale, a daughter's dedication to her elderly parents led her to freeze 30 meals and preserve their favorite restaurant-style vegetable soup. By canning 22 quarts of soup, she ensured that her mother would continue to savor the flavors she loves, even after the restaurant's closure. This act of culinary love and thoughtfulness serves as a reminder of the impact homemade meals can have on our loved ones' lives. May this story inspire us all to share the warmth and nourishment of homemade food with those who matter most.
Comments
Do you have to do it in a pressure canner or can you boil it.
ReplyDeleteI was woundering that aswel xx
DeleteI make vegetable soup in the winter and boil the jars for 60 minutes. I've never had a problem.
DeleteProcess the jars in a pressure canner according to the manufacturer's instructions
DeleteHow long do you pressure?
ReplyDeleteHow long do you pressure quarts and pints., thanks 😊
DeleteCould you add potatoes as part of the 8 lbs vegetable and would that change times or canning
ReplyDeleteI add potatoes and my family enjoys it. We also add cabbage.
DeleteA daughter's love
ReplyDeleteThis is so heart warming!xx
ReplyDeleteSo beautiful,can't wait to make this soup for my family
ReplyDeleteYou can Waterbath for 3 hours
ReplyDeleteSometimes need to watch the broth there is a lot of sodium in it which can be hard on older people due to kidneys I buy low sodium or cook my own roast and add water for broth
ReplyDeleteCan you just freeze this?
ReplyDeleteYes , it can be frozen
DeleteI always brown some hamburger with the garlic and it makes it much more hearty and filling for me.
ReplyDeleteCan you use frozen vegetables instead of fresh?
ReplyDeletecan you just freeze the jars with the soup in them or must they be prepared in pressure pots?
ReplyDeleteI would not freeze the glass jars, but you could freeze in plastic containers.
ReplyDelete