I would like some soup recipes meant for pressure canning?

Give me your favorite soup recipes, or any recipes for that matter that require pressure canning. I would like to buy a pressure canner, but unless I find some more recipes, I might not. Tell me what you like!I would like some soup recipes meant for pressure canning?
Taco Soup





INGREDIENTS:


2 pounds ground beef


1 large onion, chopped


1 can pinto beans


1 can whole kernel corn ,drained


1 can stewed tomatoes - mexican style


1 can Rotel tomatoes


1 pkg. taco seasoning mix -(opt.)


1 pkg. original hidden valley ranch dressing(dry)


2 1/2 cups water or more, to make soup broth


PREPARATION:


Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.I would like some soup recipes meant for pressure canning?
i dont like soup
1 butternut squash


1 kabocha pumpkin (or another type of small pumpkin or a large acorn squash)


2 tablespoons fresh minced ginger


1 medium Maui onion, chopped


3 cloves garlic, peeled, minced


1 medium carrot, chopped


1 medium celery stalk, chopped


2 tablespoons fresh basil, chopped


1 cup. dry white wine (optional)


2 cups water


1 bay leaf


1 kaffir lime leaf (or regular lime leaf)


2-3 slices fresh ginger, sliced


1 teaspoon whole fennel seeds


1/2 teaspoon dried chili pepper


1 whole star anise


1 cup heavy cream (optional)


vegetable or chicken base (optional, see recipe notes above)








about 2 tablespoons chopped fresh parsley for garnish




















Serves 6





Cut the butternut squash and pumpkin in half, remove the seeds and roast in a 375掳F oven until the meat is soft, about an hour.





Saut茅 the minced ginger, onion, garlic, carrot and celery in a little olive oil until softened. Add fennel seeds, cumin, star anise, basil, and salt and cook for about a minute more. Add wine, cook for another minute, then add the water and simmer for about an hour. About half way through the cooking time add the kaffir lime leaf (whole) and the slices of ginger.





Taste the soup as you go along. At the end of the hour, pur茅e the soup, taste for salt and pepper, and consider whether you want to add some base (see notes above).





Strain the soup. At this point, you might not need to do anything else but sprinkle the chopped parsley on top. For a richer finish, add up to a cup of heavy cream, keeping the soup warm but not boiling. Instead of the cream, you could also thicken the soup with a cornstarch slurry. And for other garnishes, try saut茅ed mushrooms such as shimeji, enoki, or shitake, or poached and diced butternut squash or sweet potatoes.

















more recipes will come with the cooker