Canning Vegetable Soup Recipe – Easy Homemade

Canning Vegetable Soup is the perfect way to preserve the fresh flavors of your garden and enjoy healthy, homemade meals all year long. This recipe combines a variety of vibrant vegetables simmered in a rich broth, then safely preserved through pressure canning for long-term storage. Unlike store-bought soups, you have complete control over the ingredients, making it healthier, fresher, and more flavorful.

Whether you’re looking to stock your pantry, save money, or reduce food waste, this canning vegetable soup recipe is both practical and delicious. Enjoy a ready-to-serve, hearty soup whenever you need a quick, nourishing meal.

What is Canning Vegetable Soup?

Canning Vegetable Soup is a versatile and economical way to preserve the bounty of your garden. This age-old technique uses heat to sterilize and seal jars of homemade vegetable soup, making it shelf-stable for months, even years. Unlike store-bought canned soups, this recipe allows you to control every ingredient, ensuring a healthy and flavorful meal free of artificial additives.

Whether you’re dealing with an overflowing harvest, want to save money on groceries, or simply enjoy homemade foods, canning vegetable soup is a rewarding experience. It’s about transforming your garden goodies into convenient, ready-to-eat meals that taste wonderfully fresh. You can customize your soup using any vegetables you like. Experiment with flavors, and enjoy a bowl of homemade goodness whenever you crave it! Why not try this recipe and enjoy the taste of your garden anytime!

Key Ingredients for Canning Vegetable Soup:

Here’s what you’ll require to craft a flavor-packed batch of Canning Vegetable Soup, designed to capture the essence of your garden’s harvest. All measurements are approximate and can be adjusted based on your preference and available vegetables.

• 8 cups Broth (Vegetable or Chicken): Provides the base for the soup. Use homemade broth for the best flavor or store-bought low-sodium broth.
• 4 cups Diced Tomatoes: Adds acidity and sweetness. Use fresh tomatoes (peeled and diced) or canned diced tomatoes.
• 2 cups Diced Carrots: Contributes sweetness and color. Peeled and diced into small, even pieces.
• 2 cups Diced Celery: Adds a savory depth. Diced into small, even pieces.
• 2 cups Diced Onion: Provides a foundational flavor. Yellow or white onions work well.
• 2 cups Diced Potatoes: Adds heartiness. Russet, Yukon Gold, or red potatoes are suitable.
• 2 cups Green Beans (Cut): Offers a fresh, crisp texture.
• 2 cups Corn (Kernels): Sweetens and adds a vibrant touch. Fresh or frozen corn kernels.
• 1 cup Peas (Frozen or Fresh): Small and sweet, adding a pop of freshness.
• 1 cup Diced Cabbage: For extra body and nutrients (optional).
• 1/2 cup Chopped Fresh Herbs (Parsley, Thyme, Oregano): Enhances the overall flavor.
• 2 teaspoons Salt: Enhances the flavors of the vegetables. Adjust to taste.
• 1 teaspoon Black Pepper: Adds a slight kick.
• 2 tablespoons Olive Oil: Used for sautéing the vegetables.
• 2 tablespoons Lemon Juice: Adds acidity to the canning jars to ensure safety.
• Optional: Cooked Meat (Chicken, Beef, or Sausage): Add protein for a more substantial soup.
• Canning Jars: Use pint or quart jars, making sure they are clean and have new lids and rings.

How to Make Canning Vegetable Soup:

This Canning Vegetable Soup recipe is wonderfully easy, making it both fun and rewarding. With just a bit of prep and about 30 minutes of cooking time before canning, you can easily transform fresh ingredients into a flavorful and shelf-stable pantry staple.

The result is a thick, hearty soup bursting with the flavors of your garden, perfect for a quick and satisfying meal anytime. So, ready to preserve that summer abundance? Let’s get started!

Canning Vegetable Soup

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• Author: Ruthie Miller
• Total Time: 60 minutes + canning time
• Yield: 6–8 quart jars 1x
• Diet: Vegetarian

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Description

Canning Vegetable Soup is a versatile and economical way to preserve your garden harvest. This wholesome recipe lets you control every ingredient, creating a shelf-stable, flavorful soup free of artificial additives.

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Ingredients

Scale 1x2x3x

• 8 cups broth (vegetable or chicken)
• 4 cups diced tomatoes
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced onion
• 2 cups diced potatoes
• 2 cups green beans (cut)
• 2 cups corn kernels
• 1 cup peas (fresh or frozen)
• 1 cup diced cabbage (optional)
• 1/2 cup chopped fresh herbs (parsley, thyme, oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Optional: cooked meat (chicken, beef, or sausage)
• Canning jars with new lids and rings

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Instructions

1. Prepare vegetables: wash, peel, and dice into uniform pieces.
2. Heat olive oil in a large stockpot, sauté onions until translucent, then add celery and carrots. Cook 5 minutes.
3. Add broth and diced tomatoes, stir to combine.
4. Add potatoes and cabbage, simmer 10 minutes until slightly tender.
5. Add green beans, corn, peas, and optional cooked meat. Simmer 10 minutes until tender.
6. Stir in salt, pepper, and herbs. Adjust seasonings to taste.
7. Prepare canning jars: wash, rinse, and keep hot until filling.
8. Ladle hot soup into jars, leaving 1-inch headspace. Remove air bubbles.
9. Add 2 tbsp lemon juice per quart or 1 tbsp per pint.
10. Wipe rims, apply lids and rings fingertip tight.
11. Process in pressure canner according to altitude and jar size (pints: 10 PSI for 75 minutes under 1,000 ft; quarts: 10 PSI for 90 minutes under 1,000 ft).
12. Cool jars, check seals after 12–24 hours.
13. Label and store in a cool, dark place.

Notes

Adjust vegetables based on seasonal availability. Always follow safe pressure canning guidelines for low-acid foods.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Pressure Canning
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 5g
• Sodium: 450mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Why You’ll Love This Canning Vegetable Soup

You’ll adore this Canning Vegetable Soup for its incredible convenience and fresh garden flavors. Imagine opening a jar in the middle of winter, and tasting the vibrant summer bounty – that’s the magic of home canning! The best part is its versatility; you can customize the soup with your favorite seasonal vegetables, ensuring a delicious and nutritious meal tailored to your taste.

Compared to store-bought canned soups, making this at home is a major cost saver; you’re utilizing your garden’s abundance or purchasing vegetables at their peak season prices and saving money. Not to mention the peace of mind knowing exactly what ingredients are going into your food, free from unwanted preservatives or additives. For a different take on canned vegetables, consider trying a recipe for canned dilly beans but nothing beats the comfort of warm soup.

Ready to transform your garden’s hard work into a pantry staple? Try this Canning Vegetable Soup recipe now and savor the taste of summer all year round.

What to Serve Canning Vegetable Soup With:

Canning Vegetable Soup is a hearty and satisfying meal on its own, but it also pairs well with a variety of complementary dishes.

• Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the flavorful broth.
• Grilled Cheese Sandwich: A classic pairing that adds cheesy goodness to the meal.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the warm soup.
• Cornbread: A sweet and savory cornbread complements the flavors of the vegetables.

Top Tips for Perfecting Canning Vegetable Soup:

• Use High-Quality Ingredients: Start with the freshest, highest-quality vegetables and broth you can find for the best flavor.
• Proper Dicing: Ensure all vegetables are diced into uniform sizes for even cooking.
• Don’t Overcook: Avoid overcooking the vegetables during the simmering stage. They should be tender but still retain their shape and texture.
• Acid is Key: Always add the recommended amount of lemon juice to each jar to ensure safe acidity levels for canning.
• Headspace Matters: Leave the correct headspace (1 inch) in each jar. Too little headspace can cause the jars to seal improperly, while too much can cause the food to spoil.
• Check Seals Carefully: After cooling, ensure that all jars are properly sealed before storing them in your pantry. This is crucial for preventing spoilage.
• Altitude Adjustments: If you live at a high altitude, be sure to adjust the processing time or pressure according to your canner’s instructions.
• Record Keeping: Always keep a log of what you canned, the date, and any specific notes about the batch for future reference.
• Don’t Skip the Sauté: Sautéing the aromatics (onions, celery, carrots) first deepens their flavors and adds a richer base to the soup.
• Be Mindful of Starchy Ingredients: Ingredients like pasta, rice, flour, creamed/pureed vegetables cannot be canned because they affect the heat penetration during canning.

5 Facts about Canning Vegetable Soup

1. Canning vegetable soup allows you to enjoy garden-fresh flavors any time of the year.
2. It’s a cost-effective way to reduce food waste by preserving extra produce.
3. You control all the ingredients, ensuring a healthier and preservative-free option compared to store-bought versions.
4. The pressure canning process is essential for ensuring the safety of low-acid foods like vegetable soup by eliminating harmful bacteria.
5. Variations are endless! Customize with your favorite veggies for a truly unique soup.

Storing and Reheating Tips:

Storing:

• Store sealed jars of Canning Vegetable Soup in a cool, dark, and dry place, such as a pantry or cellar. This helps maintain the quality and flavor of the soup.
• Properly canned soup can be stored for up to one year. For best quality, use within 18 months.
• After opening, refrigerate any leftover soup in an airtight container and use it within 3-4 days.

Reheating:

• Stovetop: Pour the desired amount of canned vegetable soup into a saucepan. Heat over medium heat, stirring occasionally, until heated through.
• Microwave: Place the soup in a microwave-safe bowl. Cover loosely and microwave on high for 2-3 minutes, or until heated through. Stir once during the process.
• Freezing: Canning is preservation process but it is not advised to freeze canning jars after canning. You can freeze small portion after opening, but keep in mind freezing vegetables may change the texture and flavour, so use as soon as possible. Simply place the soup in an airtight container or freezer bag, leaving some space for expansion. Freeze for up to 2-3 months. When ready to use, thaw in the refrigerator overnight or use the defrost function on your microwave. Reheat as usual.

Final Thoughts:

Canning Vegetable Soup is a fantastic way to make the most of your garden harvest, enjoy delicious homemade soup year-round, and control the ingredients in your food. With the right equipment and techniques, you can create a pantry full of flavorful, shelf-stable meals. So, gather your vegetables, follow these steps, and savor the taste of your garden anytime!

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Canning Vegetable Soup FAQs