Vegetable Soup Canning
Preserve the comforting flavors of homemade vegetable soup with this easy and satisfying Vegetable Soup Canning recipe. Packed with a medley of wholesome ingredients—including hearty potatoes, sweet carrots, vibrant zucchini, and savory green beans—this soup is brimming with garden-fresh goodness. A fragrant base of sautéed onions, garlic, and herbs like thyme and oregano adds depth, while tomatoes bring a touch of natural sweetness. Perfect for pressure canning, this recipe ensures your soup stays delicious and shelf-stable for up to a year. It’s an ideal way to enjoy a healthy, flavorful meal on busy days or stock your pantry with homemade convenience. Whether you’re preserving the harvest or prepping meals ahead, this vegetable soup will keep you nourished and delighted all year long.
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Recipe Information
Ingredients
- 4 cups Carrots, peeled and diced
- 2 cups Celery, diced
- 3 cups Green beans, trimmed and chopped
- 2 cups Zucchini, diced
- 3 cups Potatoes, peeled and diced
- 4 cups Tomatoes, peeled, deseeded, and diced (or canned diced tomatoes)
- 2 cups Corn kernels (fresh or frozen)
- 1 cup Frozen peas
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 8 cups Vegetable broth
- 0.25 cup Parsley, chopped
- 1.5 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 cups Water, if needed
Instructions
Wash, peel, trim, and dice all vegetables according to the ingredient list.
In a large stockpot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 3-4 minutes.
Add the carrots, celery, green beans, zucchini, potatoes, and corn to the pot. Cook for 5-7 minutes, stirring occasionally.
Stir in the diced tomatoes, vegetable broth, salt, pepper, thyme, and oregano. Bring the mixture to a boil over high heat.
Reduce the heat to a simmer and cover the pot. Let the soup cook for 30 minutes, stirring occasionally to ensure even cooking.
After 30 minutes, stir in the peas and parsley. Adjust the seasoning if necessary, and let the soup simmer for an additional 10 minutes.
While the soup is simmering, prepare your jars for canning. Wash them thoroughly and keep them warm by placing them in a pot of simmering water. Make sure your jar lids and bands are clean and ready for use.
Ladle the hot soup into the prepared jars, leaving about 1 inch of headspace at the top of each jar. Use a bubble remover or knife to release any trapped air bubbles.
Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the bands until fingertip-tight.
Process the jars in a pressure canner according to the manufacturer’s instructions. For vegetable soup, process at 10 PSI (pounds per square inch) for 60 minutes for pints and 75 minutes for quarts (adjust the pressure for your altitude as required).
Once processing is complete, turn off the heat and let the canner depressurize naturally before opening the lid. Carefully remove the jars and place them on a towel or cooling rack to cool completely, undisturbed, for 12-24 hours.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 1 year.
If any jars did not seal properly, refrigerate them and consume the soup within 1 week.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16255 mg | 707% | |
| Total Carbohydrate | 537.0 g | 195% | |
| Dietary Fiber | 114.1 g | 408% | |
| Total Sugars | 168.5 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 16762 mg | 357% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
