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Canning Bean Soup

Canning Bean Soup

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  • Author: Ruthie Miller
  • 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

Scale
  • 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

  1. Rinse dried beans and soak overnight or quick-soak (boil 2 minutes, let sit 1 hour). Drain.
  2. Heat olive oil in a stockpot, sauté onion, carrots, and celery for 5–7 minutes.
  3. Add garlic and sauté 1 minute until fragrant.
  4. Add beans, broth, tomatoes, bay leaf, oregano, thyme, smoked paprika, salt, pepper, and optional spice.
  5. Bring to a boil, reduce to low, cover, and simmer 2 hours or until beans are tender. Stir occasionally, add more broth if needed.
  6. Taste and adjust seasonings.
  7. Wash jars, lids, and rings. Keep jars hot in simmering water or warm oven (200°F/93°C).
  8. Ladle hot soup into jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace.
  9. Wipe rims, place lids and rings fingertip-tight.
  10. 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.
  11. Remove jars, cool 12–24 hours. Check seals; lids should be concave and not flex.
  12. 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

Find it online: https://www.oldplainrecipes.com/canning-bean-soup/