Spinach Italian Bread

Mushroom Artichoke Soup

5 14 oz. cans of quartered Artichoke Hearts

3 Lbs. Fresh Button Mushrooms sliced

1 Lbs. chopped onion

1 Lbs. frozen spinach

12 cups beef broth

1/2 cup Olive Oil

Tbs. Salt

Tbs. Pepper

tsp. red pepper flakes

tsp. thyme

tsp. garlic powder

Chicken Soup Base

Starting things off with my latest canning adventure: my Chicken Soup base.


This base can go Mexican, Italian or New England even.

The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.