Not too long ago, Christmas 2009 to be exact; my family made our infamous Rice and Tomato soup. No need to shudder, it isn’t a cream soup!!
We sent these as Christmas gifts to family members, since a kettle of soup really doesn’t work as a gift, we also canned the soup and gave the cans as gifts.
In a perfect world I would have sent the jars of soup through the pressure canner for 2 hours at 25 p.s.i., this world is far from perfect so we didn’t trek down to the storage unit and dig until we found the pressure canner, drag it back to the house, wash it inside and out, and then set it up.
RICE AND TOMATO SOUP
1-2 quart bottles of V-8 vegetable juice
2 or 3 large cans of petite diced tomatoes
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 ham steaks, cut in 1-1/2 inch cubes
1 pound of carrots, thinly sliced
3-4 bay leaves
Lemon Pepper to taste
2-3 cups of instant rice
In a large kettle combine all the ingredients except the rice, use 2-3 inches of water in an empty bottle of the V-8 to rinse the last of the liquid from the juice and tomatoes into the soup. Simmer for 4-6 hours, or until the carrots are tender.
Add equal amounts of water and instant rice, and simmer for 1-2 hours or until the rice pops. Serve with fresh baked bread and cheese, or good ol’ grilled cheese sandwiches.
To can the soup, fill clean, hot quart-size jars to within 1 inch of the top. Remove any air bubbles and wipe off the jar before placing the lid and ring on and tightening the ring. When you have a canner load ready re-tighten the rings and fill the canner.
Set the canner for 25 pounds per square inch, once the pressure canner has sealed itself keep a constant temperature and p.s.i. for 2 hours. Allow the canner to cool naturally, once it has unsealed itself carefully remove the jars and set them in a cool, dry place for 24 hours.
Remove all of the bands and check the seals on the jars by lifting them about an inch off the counter by the metal lids. Wash the outside of the jars, label with contents and the date.