Step 1

Prepare pint jars, lids and rings. Chop and dice all vegetable and set aside. Gather all dry ingredients and set aside.

Step 2

Ground Beef:  Brown ground beef in a skillet until no longer pink. Set aside 3 tablespoons of grease from beef for sauteing onions and garlic.

Step 3

If you wish, drain and wash beef to remove excess grease.

Step 4

Making Beef Broth:  Heat 8 cups of water in a large bowl or  I use 2 quart jars, filled with water and place in each jar - 5 Beef Bouillon cubes.

Step 5

Microwave for 5 minutes to dissolve cubes. Remove carefully, will be very hot, stir briskly to make sure cubes are dissolved.

Step 6

Sautéing Onions & Garlic:  In large stock pot, pour in 3 tablespoons of grease and toss in diced onions and garlic sauté' until tender.

Step 7

Mix In Other Ingredients:  Add in cooked ground beef, cabbage, celery, green peppers, kidney beans, tomatoes with juice, & beef broth - mix well.

Step 8

Stir in all dry ingredients: garlic powder, pepper corns, sea salt, parsley, basil, oregano, and celery.

Step 9

Bring to a boil, cover and simmer for 20 minutes.

Step 10

Actually at this point, your soup is ready to eat if you would like.

Step 11

Note:  Since you will be filling hot jars, you will need to place a towel or cloth of some sort on the counter to set your jar on.

Step 12

Using a spoon strainer, fill jars about half-full with solid ingredients and then using a soup ladle fill remainder of jar with juice to a 1 inch head-space.

Step 13

Using a clean damp cloth wipe any particles or juice from the rim of the Mason jar, place lid and ring on and tighten to finger tight.

Step 14

As you fill each jar, place it into your pressure canner. Make sure to have the rack in the bottom of your canner.

Step 15

Place lid on canner and lock. Adjust heat to high.

Step 16

Vent steam for approximately 10 minutes and place gauge on canner.

Step 17

Process pint jars at 10 pounds for 75 minutes.

Step 18

Quart jars will need to be processed for 90 minutes.

Step 19

Turn off heat; allow canner to cool to zero pressure

Step 20

Remove jars from canner, place on a towel or cloth and allow to sit undisturbed for 12 hours.

Step 21

Resist the temptation to tighten bands.

Step 22

After minimum 12 hours, check seals, label and store.