Pot Barley Soup
Canada is one of the world's largest barley producers and exporters. It is a crop grown primarily in Alberta, Saskatchewan and Manitoba
The afternoon begins to cool as the amber sun sinks towards the horizon. Harvest is well underway and helping hands make their way home, rumbling stomachs looking for a hearty meal.
Sitting around a table full of laughter and warmth, enjoy this meal straight from the heart. This canned 'Pot Barley Soup' is a quick fix for a hungry family this fall, and will keep your appetites warm when the snow starts to fly.
Pot Barley Soup
Yield: makes 21 large, 1L mason jars of soup
34 cups beef broth
675 grams pot barley
16 cups diced carrots
16 cups diced beans
8 cups medium sized potatoes, diced
1 cup chopped parsley
2 cups chopped onion
3/4 head of cabbage (approximately 900 grams), chopped
3 x 341ml cans of corn
2 x 796ml cans diced tomatoes
2 x 284 ml cans tomato soup
salt and pepper to season
Soak barley in water overnight. Rinse. Pour broth into very large stock pot. Add pot barley and boil in broth for 15 minutes.
On medium heat, add remaining ingredients and cook on stove until vegetables are three-quarters cooked.
Sanitize jars by boiling them in water for ten minutes. Boil lids in water for five minutes.
Assemble boiling water canner. Fill mason jars to the neck of the jar with soup and seal. Place jars in canner. Fill canner with water to the neck of the jars. Place on medium heat for 2 hours.
Pot Barley Soup Labels
Here are some Mason jar labels that will need for your canned Pot Barley Soup recipe.
There are two files in .pdf format so you will need Adobe Acrobat to print them off and a color printer if you want the fall colors to show. Right click on the link
As always, we would love to hear from you once you have tried the soup!
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