Grab ‘N’ Go Canned Hamburger Vegetable Soup

1 lb. ground beef, browned

1 bottle vegetable juice cocktail (V-8)

2-3 diced potatoes (1/2-3/4 inch dices

2-3 diced carrots

1 chopped onion

1/2-1 cup green beans (optional)

1/2-1 cup whole kernel corn (optional)

Water as needed if soup is too thick

1 tsp. garlic powder

Salt and pepper to taste

Brown ground beef, set aside. Chop vegetables. In large saucepan combine all ingredients. If it seems too thick, add water to desired consistency. Season as desired with garlic powder, salt, and pepper.

If eating right away, bring to a boil, then reduce heat and let simmer until vegetables are tender.

If canning, bring to a boil, then fill hot sterilized jars, wipe rims, tighten hot sterilized lids on to fingertip tightness.

Place in pressure canner and, following the instructions on your canner, process at 10 pounds of pressure for 70 minutes (pints), 90 minutes (quarts).

After processing, allow pressure to drop to ZERO, then remove lid from canner, remove jars using a jar lifter, and place on a folded dish towel on the counter to cool and seal.