Canning Bean Soup is the perfect way to stock your pantry with a nutritious, ready-to-eat meal that’s full of flavor and convenience. This recipe combines a mix of beans, fresh vegetables, and savory spices, creating a hearty soup that’s rich in protein, fiber, and essential nutrients. By pressure canning the soup, you can safely preserve it for months, ensuring you always have a comforting homemade option on hand.
It’s an excellent way to use dried beans and seasonal produce while reducing food waste. Ideal for meal prep, emergencies, or busy weeknights, this Canning Bean Soup recipe is wholesome, delicious, and shelf-stable.
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What is Canning Bean Soup?
Canning Bean Soup is a method of preserving a hearty, vegetarian bean soup by sealing it in jars and processing it through a boiling water bath or pressure canner. This process creates a vacuum seal, preventing spoilage and allowing the soup to be stored at room temperature for extended periods.
This recipe delivers a satisfying and nourishing meal, rich in plant-based protein and fiber. It’s a fantastic way to utilize seasonal vegetables and pantry staples while creating a convenient and shelf-stable food source. Its adaptable so you can customize the beans, vegetables and spices to make a comforting home cooked meal that you will be proud to eat. Ready to enjoy the convenience and taste of homemade canned bean soup? Grab your ingredients and let’s get started!
Key Ingredients for Canning Bean Soup:
- Dried Beans (2 cups total): A mix of dried beans like kidney beans, pinto beans, navy beans, and black beans provides a variety of flavors and textures. Rinse the beans thoroughly and soak them overnight (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour). Soaking helps rehydrate the beans to reduce cooking time and improve digestibility.
- Vegetable Broth (8 cups): Low sodium vegetable broth forms the base of the soup, adding depth and flavor. You can use homemade or store-bought low-sodium broth.
- Diced Tomatoes (28 ounces): Canned diced tomatoes, with or without added herbs, contribute acidity and richness to the soup.
- Onion (1 large): Diced onion provides a savory base note.
- Carrot (2 large): Diced carrots add sweetness and color.
- Celery (2 stalks): Diced celery contributes a subtle earthy flavour.
- Garlic (4 cloves): Minced garlic is essential for aromatic flavour.
- Olive Oil (2 tablespoons): Used for sautéing the vegetables.
- Dried Bay Leaf (1-2): Bay leaf adds a subtle, aromatic flavour It should be removed the soup before serving.
- Dried Oregano (1 teaspoon): Adds an earthy, savory flavor.
- Dried Thyme (1 teaspoon): Also contributes to the savory notes.
- Smoked Paprika (1 teaspoon): Lends a smoky depth of flavour.
- Salt (to taste): Enhances the overall flavour of the soup. Adjust to your preference.
- Black Pepper (to taste): Adds a touch of spice.
- Optional: Hot Pepper Flakes (1/4 teaspoon) or Diced Jalapeño (1): For a mild heat.
- Canning Jars (Pint or Quart): Ensure you use proper canning jars with new lids and rings. The number of jars needed will depend on the batch size and jar size
How to Make Canning Bean Soup:
This Canning Bean Soup recipe is easier than you might think! It offers a hearty and protein-rich vegetarian meal that is simple to prepare and packed with great flavors.
This method allows you to make a big batch and enjoy it now and stock your pantry for whenever you need it! With a quick sauté of the veggies and a long simmering time, the flavors meld together perfectly. Expect this recipe to take approximately 3 hours, including prep time and cook time, not including the time to process the jars.
Step-by-Step Instructions:
- Prepare the Beans: Rinse the dried beans thoroughly. If you haven’t already, soak them overnight or use the quick-soak method (boil for 2 minutes and let sit for 1 hour). Drain the soaked beans.
- Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add Aromatics: Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
- Combine Ingredients: Add the drained beans, vegetable broth, diced tomatoes, bay leaf, oregano, thyme, smoked paprika, salt, pepper, and optional hot pepper flakes or diced jalapeño to the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the beans are tender. Stir occasionally to prevent sticking. If the soup becomes too thick, add a little more vegetable broth.
- Taste and Adjust: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or spices to your liking. Remember that flavours will intensify during the canning process.
- Prepare Canning Jars: While the soup is simmering, prepare your canning jars. Wash the jars, lids, and rings with hot, soapy water. Rinse well. Keep the jars hot by placing them in a simmering pot of water or in a warm oven (200°F/93°C).
- Fill the Jars: Carefully ladle the hot soup into the hot jars, leaving 1-inch headspace. Headspace is the air space between the top of the soup and the lid.
- Remove Air Bubbles: Run a non-metallic spatula or bubble remover around the inside of the jar to release any trapped air bubbles. Adjust the headspace if necessary.
- Wipe Jar Rims: Wipe the jar rims clean with a damp cloth to ensure a good seal.
- Place Lids and Rings: Place the lids on the jars, and then screw on the rings fingertip-tight. Do not overtighten
- Process in a Pressure Canner (Recommended) or Boiling Water Bath Canner:
- Pressure Canner: Follow the manufacturer’s instructions for your pressure canner. For pints, process for 75 minutes. For quarts, process for 90 minutes. Adjust processing time according to your altitude.
- Boiling Water Bath Canner (Not Recommended, Less Safe): Submerge the jars in boiling water, ensuring they are covered by at least 1 inch of water. Bring the water back to a rolling boil. For pints, process for 3 hours. For quarts, process for 3.5 hours. This method is less reliable for low-acid foods like beans, and there’s an increased risk of botulism if not properly processed. Pressure canning is strongly recommended for safety.
- Cool the Jars: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them for air circulation. Do not tighten the rings.
- Check for Seals: Let the jars cool completely for 12-24 hours. After they have cooled, check the seals by pressing down on the center of each lid. If the lid is concave and doesn’t flex, it is properly sealed. If a lid doesn’t seal, you can reprocess it with a new lid (within 24 hours), refrigerate it and use it within a week, or freeze it
- Store: Remove the rings and store the sealed jars in a cool, dark place for up to 18 months. Make sure to label the jars with the date and contents.
Why You’ll Love This Canning Bean Soup
This canned bean soup is a delicious, nutritious, and convenient meal solution! The soup is hearty and packed with protein and fiber, making it a satisfying choice for lunch or dinner. Plus, it’s incredibly cost-effective to make a large batch of bean soup at home compared to repeatedly buying canned soup from the store.
Customization is key! You can add a dollop of sour cream or Greek yogurt, fresh herbs like parsley or cilantro, a sprinkle of shredded cheese, or a drizzle of hot sauce for an extra kick. It is shelf stable and ready to eat with a day notice.
If you love bean-based meals, try our Black Bean Salsa recipe for a fresh and flavourful appetizer. But for a hearty and convenient meal, you can’t beat this canned bean soup! Try making a big batch today and enjoy the convenience of homemade soup whenever you want.
What to Serve Canning Bean Soup With:
This flavorful bean soup pairs well with a variety of sides to create a complete and satisfying meal. Consider serving it with:
- Crusty Bread: A slice of crusty bread, like sourdough or baguette, is perfect for dipping into the soup and soaking up all the delicious broth.
- Cornbread: Adds a touch of sweetness and a different texture to complement the savory soup.
- Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
- Grilled Cheese Sandwich: A classic pairing for a comforting and filling meal.
Top Tips for Perfecting Canning Bean Soup:
Here are some tips to ensure your canned bean soup turns out perfectly every time:
- Soak the Beans: Don’t skip soaking the beans. Soaking helps reduce cooking time, improves digestibility, and ensures even cooking.
- Adjust Spices: Taste the soup before canning, and adjust the spices to your liking. Remember that flavors will intensify during the canning process.
- Headspace: Ensure you leave the correct headspace (1 inch) in the jars. This is crucial for proper sealing.
- Check Seals: After the jars have cooled, check the seals carefully. A properly sealed jar will have a concave lid that doesn’t flex when pressed.
- Altitude Adjustments: If you live at a high altitude, adjust the processing time according to USDA guidelines.
5 Facts About Canning Bean Soup:
- Long Shelf Life: Properly canned bean soup can last up to 18 months in a cool, dark place.
- Nutrient-Rich: Bean soup is packed with protein, fiber, vitamins, and minerals, making it a healthy and filling meal.
- Cost-Effective: Making your own canned bean soup is significantly cheaper than buying store-bought versions.
- Customizable: You can easily customize the recipe with different types of beans, vegetables, and spices to suit your preferences.
- Convenient: Canned bean soup is a convenient and ready-to-eat meal option for busy weeknights or camping trips.
Storing and Reheating Tips:
- Storing: Store sealed jars of bean soup in a cool, dark, and dry place. Remove the rings to prevent moisture buildup and rust.
- Refrigerating: Once a jar is opened, refrigerate any leftover soup in an airtight container and use it within 3-4 days.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl.
- Do not freeze, this will change the texture.
Final Thoughts:
This Canning Bean Soup recipe is a fantastic way to create a healthy, convenient, and cost-effective meal solution for your family. By following these simple steps, you can enjoy homemade bean soup year-round. Enjoy the satisfaction of stocking your pantry with jars of delicious and nutritious soup!
Read More also:
- Canning Bone Broth
- Canning Beef Broth
- Canning Chicken Broth with Vegetables
- Canning Turkey Broth
- Canning Mushroom Soup
- Canning Apricot Jam Recipe
- Canning Fig Jam Recipe
- Canning Plum Jam
- Our Pinterest
Canning Bean Soup FAQs:
- Can I use different types of beans?
Yes, you can use any combination of beans you like. Just make sure to use dried beans and soak them before cooking. - Can I add meat to this recipe?
For safe canning practices, it is best to keep to the vegetarian recipe. However, if wanted, cook and add ground beef or crumbled sausage, but processing times MUST be adjusted accoring to the USDA guidelines for canning meat. - Do I have to pressure can the soup?
Pressure canning is highly recommended and is the safest method for canning low-acid foods like beans. A boiling water bath canner is less reliable and carries a higher risk of spoilage. - How do I know if a jar is sealed properly?
After the jars have cooled completely (12-24 hours), check the seals by pressing down on the center of each lid. If the lid is concave and doesn’t flex, it is properly sealed. - What if a jar doesn’t seal?
If a jar doesn’t seal, you can reprocess it with a new lid (within 24 hours), refrigerate it and use it within a week, or freeze it - Can I reduce the salt content?
Yes, you can adjust the salt content to your liking. Start with a smaller amount and then add more to taste. Using low-sodium vegetable broth can also help reduce the overall salt content.
Canning Bean Soup
- Total Time: 3 hours
- Yield: 6–8 jars (pint size) 1x
- Diet: Vegetarian
Description
Canning Bean Soup is a hearty, vegetarian-friendly meal preserved in jars using a pressure canner or boiling water bath. Packed with plant-based protein, fiber, and rich flavors, this soup is customizable with your choice of beans, vegetables, and spices, making it a convenient and shelf-stable pantry staple.
Ingredients
- 2 cups dried beans (kidney, pinto, navy, black)
- 8 cups low-sodium vegetable broth
- 28 oz canned diced tomatoes
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1–2 dried bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 tsp hot pepper flakes or 1 diced jalapeño
- Canning jars with lids and rings
Instructions
- Rinse dried beans and soak overnight or quick-soak (boil 2 minutes, let sit 1 hour). Drain.
- Heat olive oil in a stockpot, sauté onion, carrots, and celery for 5–7 minutes.
- Add garlic and sauté 1 minute until fragrant.
- Add beans, broth, tomatoes, bay leaf, oregano, thyme, smoked paprika, salt, pepper, and optional spice.
- Bring to a boil, reduce to low, cover, and simmer 2 hours or until beans are tender. Stir occasionally, add more broth if needed.
- Taste and adjust seasonings.
- Wash jars, lids, and rings. Keep jars hot in simmering water or warm oven (200°F/93°C).
- Ladle hot soup into jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace.
- Wipe rims, place lids and rings fingertip-tight.
- Process in pressure canner: pints 75 minutes, quarts 90 minutes (adjust for altitude). Boiling water bath method is not recommended but requires 3–3.5 hours.
- Remove jars, cool 12–24 hours. Check seals; lids should be concave and not flex.
- Label and store sealed jars in a cool, dark place up to 18 months.
Notes
Pressure canning is strongly recommended for safety. Always label jars with date and contents. Unsealed jars should be refrigerated and consumed within a week or frozen.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Soup
- Method: Pressure Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg