Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

1 qt. turkey stock

3 c. chopped onions

4 c. seeded and chopped sweet peppers- about 8

4 lbs. fresh tomatoes, peeled and cut up

1 lbs. venison cooked diced up

2 cloves garlic, peeled and chopped

1/4 c. cider vinegar

 non-iodized salt to taste

pepper to taste

cayenne pepper to taste

Combine first seven ingredients in a large pot and bring up to a boil. Turn heat down to a simmer and cook until vegetables are tender, about 20 minutes. Stir from time to time. Add remaining ingredients and cook 5 minutes longer. Ladle hot soup into clean, hot quart jars and fill leaving 1-inch head space. Wipe rims and screw on lids. Place jars in a pressure canner and following the manufacturer’s instructions. Process quarts for 90 minutes at 10 pounds pressure, pints for 75 minutes. Yield: about 3 quarts.






















borrowed form
https://thecharmedkitchen.com/2013/09/09/stuffed-pepper-soup/