Can I use frozen vegetables for canning vegetable soup?

Yes, you can use frozen vegetables. However, keep in mind that they may soften more during the canning process than fresh vegetables. Make sure to follow the recipe's timing, and don't overcook the soup.

Do I have to peel all the vegetables?

Peeling vegetables is a matter of personal preference. Root vegetables like carrots and potatoes should be peeled, but others like tomatoes (if using fresh) may retain their skins if you prefer.

Can I add pasta or rice to my canned vegetable soup?

No, it is not safe to add pasta or rice (or other thickeners like flour or cream) to canned vegetable soup

Canning Vegetable Soup Recipe

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.

Ingredients

Scale

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

Prepare vegetables: wash, peel, and dice into uniform pieces.
Heat olive oil in a large stockpot, sauté onions until translucent, then add celery and carrots. Cook 5 minutes.
Add broth and diced tomatoes, stir to combine.
Add potatoes and cabbage, simmer 10 minutes until slightly tender.
Add green beans, corn, peas, and optional cooked meat. Simmer 10 minutes until tender.
Stir in salt, pepper, and herbs. Adjust seasonings to taste.
Prepare canning jars: wash, rinse, and keep hot until filling.
Ladle hot soup into jars, leaving 1-inch headspace. Remove air bubbles.
Add 2 tbsp lemon juice per quart or 1 tbsp per pint.
Wipe rims, apply lids and rings fingertip tight.
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).
Cool jars, check seals after 12–24 hours.
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