Canning Vegetable Soup Recipe

Canning homemade vegetable soup is a great way to preserve the flavors of fresh, seasonal vegetables and have a ready-to-go meal on hand whenever you need it. By canning your own soup, you not only control the ingredients, but you also avoid the added preservatives and sodium found in store-bought versions. This hearty vegetable soup can be enjoyed year-round, and the process of canning ensures you’ll have delicious, homemade soup at your fingertips for months to come.

Here’s a simple, yet flavorful, vegetable soup recipe that can be preserved through canning. It’s packed with fresh vegetables, savory herbs, and a rich broth, making it the perfect meal for cold weather or busy days when you want a quick and nutritious option.

Ingredients:

• 6 cups low-sodium vegetable broth (or homemade)
• 2 cups diced carrots
• 2 cups diced potatoes (peeled)
• 1 cup diced celery
• 1 cup diced onions
• 1 cup chopped green beans
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 2 cloves garlic, minced
• 2 teaspoons salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika (optional for extra flavor)
• Juice of 1 lemon (optional, for brightening the flavor)
• 1-2 tablespoons olive oil (for sautéing)

• Equipment:

  • Canning jars (quart or pint-sized, depending on preference)
  • Canning lids and bands
  • Large stock pot or soup pot
  • Canning funnel (optional but helpful)
  • Ladle
  • Pressure canner (important for safe canning of soups)

  • Instructions:

    1. Prepare the Vegetables:
       • Wash and peel (if necessary) all vegetables.
       • Dice carrots, potatoes, celery, onions, and green beans into small, bite-sized pieces.
       • Chop tomatoes and mince garlic.
    2. Sauté the Vegetables:
       • In a large pot, heat the olive oil over medium heat.
       • Add onions, garlic, and carrots. Sauté for 5-7 minutes, until the onions are translucent and the carrots start to soften.
       • Add the potatoes, celery, and green beans. Stir to combine and cook for another 5 minutes.
       • Stir in the tomatoes, corn, peas, and seasonings (salt, pepper, thyme, basil, oregano, paprika). Mix well.
    3. Add Broth and Simmer:
       • Pour in the vegetable broth and bring the soup to a simmer.
       • Let it cook for about 30 minutes, or until the vegetables are tender but still holding their shape. Taste and adjust the seasoning if needed.
    4. Prepare the Canning Jars:
       • While the soup is simmering, sterilize your canning jars and lids. Place them in a large pot of boiling water for 10 minutes, then remove and set them aside to dry.
    5. Fill the Jars:
       • Using a ladle, carefully fill each sterilized jar with the hot soup, leaving about 1-inch of headspace at the top of the jar.
       • Wipe the rims of the jars with a clean towel to ensure a tight seal.
    6. Seal the Jars:
       • Place the canning lids on top of the jars, followed by the metal bands. Tighten the bands until they’re just finger-tight (don’t overtighten).
    7. Process the Jars:
       • Place the filled jars in a pressure canner, following the manufacturer’s instructions for your specific canner.
       • Process the jars at 10-15 pounds of pressure for 90 minutes for quart jars, or 75 minutes for pint jars.
       • Once the processing time is complete, turn off the heat and let the canner cool down naturally before removing the jars.
    8. Cool and Store:
       • Carefully remove the jars from the canner and place them on a clean towel to cool.
       • You should hear a “pop” as the lids seal. After the jars have cooled completely, check the seals. If any jars did not seal properly, refrigerate and use within a few days.
       • Store the properly sealed jars in a cool, dark place for up to 1 year.

       • Tips:

         • Vegetable Variations: Feel free to customize this recipe based on what’s in season or your family’s preferences. Squash, zucchini, or even leafy greens like spinach can be added.
         • Freezing Option: If you don’t want to can the soup, you can freeze it in freezer-safe containers for up to 6 months.
         • Acidity: Tomatoes are a great addition for acidity, which is important for safe canning. If you use low-acid vegetables, adding lemon juice or a small amount of vinegar will help maintain the safety of the canned soup.
         • Enjoy the comforting, homemade vegetable soup all year round! Whether you’re grabbing a jar for a quick meal or sharing it with family and friends, this canned soup will provide warmth and flavor even in the coldest months.