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/
