Have you ever wished for healthy canned soups to have for a quick meal? Did you know that they are very easy to make and preserve? Over the summertime when there are a lot of veggies ready I can soups. It does take a bit of an effort but I love it when I need a quick meal. Try this Cheeseburger Soup and you won’t be disappointed!

This cheeseburger soup is a FP when canned since it uses radishes instead of potatoes. I was a bit reluctant on canning with radishes but the soup taste so good! The radishes canned very well.

You can use yellow or red potatoes instead of radishes. I like to soak peeled diced potatoes in water to remove some of the starch.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Preserving Food, Canning Cheeseburger Soup

• Ingredients to fill 1 quart jar:
• 1 1/2 cups of browned, drained, and rinsed hamburger, I used venison burger*
• 1 cup diced radishes
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1/2 cup diced onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/2 teaspoon basil
• 1 cup chicken broth
• additional water if needed to fill the jar within 1 inch of the top edge
• Supplies:
• 7 quart jars, lids, and rings
• pressure canner
• To can: Fill 7 quart jars following the above directions. Wipe the top edge of the jar with a clean paper towel. Add lids and rings. Place your **pressure canner in your stove. Add 3 quarts water and 1/2 cup white vinegar. Place filled jars in the canner. Turn on the lid. Turn burner on high. Allow steam to vent for 7 minutes from pressure vent. Add pressure weight. Bring pressure to 11 psi for 90 minutes. Remove canner from heat and allow to cool until pressure is down to zero or a few hours. DO NOT REMOVE PRESSURE WEIGHT until the pressure is zero. Remove jars from canner and allow to set at room temperature for 24 hours. Check seals. Remove rings and wash jars. Store in a cool place.
• to serve: Open jar. Drain 1 cup broth from the soup. Place the veggie/meat mixture in a 2 quart sauce pan. THM FP: blend broth with 3/4 cup almond milk, 3 Laughing Cow Cheese wedges, 1 tablespoon oat flour and 1/2 teaspoon xanthan gum. Add to the sauce pan. Bring to a boil. Serve. Serve 4. THM S: Blend broth with 1/4 cup heavy cream, 1/2 cup almond milk, 1/4 cup cheddar cheese, 1 tablespoon oat flour, and 1/2 teaspoon xanthan gum.Add to ingredient in saucepan. Bring to a boil.
• Serve with additional shredded cheese. Serves 4.
• *Venison burger yields about 2 cups browned meat. It will depend on how much fat is in your meat on how many cups it will yield.
• **these instructions are for a Presto Pressure Canner. If you have a different brand follow the instructions for your canner.

A quick way to brown hamburger is to do it in your Instapot. I put a frozen package of burger into my Instapot fro 15 minutes. It worked great. The ingredients are than layered into quart jars. You will need a funnel if you have small mouth jars. Since I had a lot of fresh parsley in my garden I added a small sprig of it at the top of the jar. The colors look so good together, don’t they!

This soup can not be safely water bathed to can it. The veggies are to low in acid and meat must be pressure canned. A pressure canner is one of the best investments I have made to preserve food.

Wipe the top edge of the jar with a clean paper towel. Add lids and rings. Place your pressure canner in your stove. Add 3 quarts water and 1/2 cup white vinegar. Place filled jars in the canner. Turn on the lid. Turn burner on high. Allow steam to vent for 7 minutes from pressure vent. Add pressure weight. Bring pressure to 11 psi and hold there for 90 minutes. Yo will need to keep adjusting your heat lower and lower.

If your altitude is higher than 2000 ft you will need to use a higher pressure.

My canner holds 7 quart jars. The water only comes 3/4 of the way up the sides of the jars. Since a pressure canner cooks by steam and pressure you do not need to have you jars covered with water like a water bath canner.

Remove canner from heat. Allow to cool until pressure is down to zero or a few hours. DO NOT REMOVE PRESSURE WEIGHT. Remove jars from canner and allow to set at room temperature for 24 hours. Check seals. Remove rings and wash jars. Store in a cool place

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I have a basement sectioned off as a food pantry. It is cool and dark which keeps my canned good very well.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

This is one of my favorite kitchen tools. I use it for so many items.

Canning Tools

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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Preserving Food–Cheeseburger Soup, THM FP, Gluten Free, Dairy Free

Course Main Course

Cuisine American

Servings 1 quart

Author Glenda Groff

Ingredients

• Ingredients to fill 1 quart jar:
• 1 1/2 cups of browned drained, and rinsed hamburger, I used venison burger*
• 1 cup diced radishes
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1/2 cup diced onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley or 1 teaspoon dried
• 1/2 teaspoon basil
• 1 cup chicken broth
• additional water if needed to fill the jar within 1 inch of the top edge
• Supplies:
• 7 quart jars lids, and rings
• pressure canner

Instructions

1. To can: Fill 7 quart jars following the above directions. Wipe the top edge of the jar with a clean paper towel. Add lids and rings. Place your pressure canner in your stove. Add 3 quarts water and 1/2 cup white vinegar. Place filled jars in the canner. Turn on the lid. Turn burner on high. Allow steam to vent for 7 minutes from pressure vent. Add pressure weight. Bring pressure to 11 psi for 90 minutes. Remove canner from heat and allow to cool until pressure is down to zero or a few hours. DO NOT REMOVE PRESSURE WEIGHT until the pressure is zero. Remove jars from canner and allow to set at room temperature for 24 hours. Check seals. Remove rings and wash jars. Store in a cool place.
2. to serve: Open jar. Drain 1 cup broth from the soup. Place the veggie/meat mixture in a 2 quart sauce pan. THM FP: blend broth with 3/4 cup almond milk, 3 Laughing Cow Cheese wedges, 1 tablespoon oat flour and 1/2 teaspoon xanthan gum. Add to the sauce pan. Bring to a boil. Serve. Serve 4. THM S: Blend broth with 1/4 cup heavy cream, 1/2 cup almond milk, 1/4 cup cheddar cheese, 1 tablespoon oat flour, and 1/2 teaspoon xanthan gum.Add to ingredient in saucepan. Bring to a boil.
3. Serve with additional shredded cheese. Serves 4.
4. *Venison burger yields about 2 cups browned meat. It will depend on how much fat is in your meat on how many cups it will yield.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.