Here is Shirley's Veggie Juice.

Shirley's Vegetable Juice Cocktail

2 tbls celery seed
7 quarts fresh tomatoes, juiced (takes 20-25 lbs. tomatoes)
2-3 peppers
3-4 onions
2 carrots
Lemon Juice
Salt
Sugar

Cook tomatoes. Liquify other vegetables in blender or food processor and add to tomatoes along with celery seed. (If you need to, you can add just a little cooked tomato mixture to the blender to help liquify. That's what I did) Simmer 45 minutes, put through a food mill, return to pan and bring back to a simmer. Pour hot into hot jars and to each pint jar add 1 tbls lemon juice, 1/2 tsp salt and 1/2 tsp sugar. Seal jars and pressure can 35 minutes at 10 pounds of pressure."

Makes about 7 quarts

Here is Katie C Roasted Tomato Garlic Soup

from KatieC:
Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.

The Taco Sauce is on NCHFP. No approved Ham and Beans recipe that I know of.

Dave

You can do the beans and ham as a meat-and-vegetable soup but you would have to be careful not to let the mixture get too thick (half solids half liquids).

Also, the Ball Blue Book has a Bean Soup with Ham Hock and the big Ball Complete Book of Home Preserving has a Habitant Soup (split pea with ham).

Carol

Here is a link that might be useful: Meat and Vegetable Soups

We like our tomato juice pretty salty. Can I safely add more salt to this recipe? (I'm new :))

Yes, it's to taste, so do what you like. It's not a safety issue.

Or add what you prefer after opening. You might want to try a "regular" small batch first just to see how you like the original.

Carol