Soup's On! Lentil Soup - Made My Way

I made my husband a very happy man a couple of years back when I started experimenting with "soup in a jar" recipes.  The inspiration came from my awesome friend Connie and her Aunt Viki when I learned that they had canned dried beans start to finish in the canning jar.   I felt cheated I had not known this wonderful method all my life.  They were kind enough to share it with me.

That was my first big break.

The second big break came soon after.  I found myself at a popular Italian restaurant with some friends.  Not being very hungry I felt adventurous and ordered the lentil soup.  It was divine.


The last big break, which I can only credit to God seeing all the good it has led to, happened at our area's bent and dent grocer.  The hubs and I like to get down there twice a year or so to scope out the bargains and load up on a few favorite things.  I hit the jackpot . . . a 24# case of (yep!) dried lentils for $6.99.

Lentils!  Healthful, wholesome, hearty lentils!! I started having ecstatic visions of soup as soon as I saw it!  The hubs thought I was nuts!

In the meantime I had canned some navy beans using Connie and Viki's method.  It worked beautifully, but I have to tell you, I've barely used those beans.  They're good, they're beautiful, but really, they're boring.  Then it crossed my mind that if I used less beans and added other things . . .  you see where this is going.

And thus dried bean soup made in the jar was born!  The lentils started it and I've added several more bean soups to the menu since then.  The hubs is happy - he gets tasty CHOICES when he has to heat his own lunch.  My mom is happy because she's a canning nut and loves these soups.  My aunt Sue for the same reason.  I'm happy as it provides budget and health friendly meals for us.

For the record, most of my soup recipes are condensed.  Like Campbells, you have to add water or milk to it.  As I type I've got my first attempt at a potato soup (Knockoff Zuppa Tuscano like Olive Garden's) using the same methodology in the canner.  It will require the addition of milk upon opening it. I could change it and add less bulk and more water, but really don't see any good reason to.

Also for the record, while canning beans start to finish in a canner is not a Ball Blue Book method, it IS approved by the extension service in Ohio or Wisconsin or somewhere.  It's been so long since I ran across that I forgot which state. Regardless, the beans still get the standard 90 minutes at 10 lb pressure and as long as you observe standard food safety protocol (sterilized equipment, clean hands, high quality ingredients, etc) you're good to go.

Enjoy!

Condensed Lentil Soup

based on Carraba recipe

For Each Sterilized Quart Mason Jar add:

slightly heaped 1/2 cup DRY lentils
¼ to 1/3 link (chopped) uncooked hot Italian sausage (sausage is more for taste than bulk)

(note, 1 lb sausage makes 14 jars using just a bit more than 1 oz per jar)

1 cube Knorr chipotle seasoning
1 tsp dry minced onion or ¼ cup fresh chopped onion
1 stalk chopped celery (1/4- 1/3 cup)
1 chopped or sliced carrot (1/4- 1/3 cup)
small pinch of savory
small pinch of marjoram

1/2 tsp salt
chicken broth- fill to within 1" from top. 

   If broth is not available use two Knorr chicken cubes and omit salt

Fill jar with water leaving 1 inch head space.

Clean rims
Seal with sterilized rings and flats. Process 90 minutes at 10 lb pressure.

To serve add 1-2 c water as desired, heat and serve.