Recipes For Canning Vegetable Soup

John Blinks

6 min read

·

Aug 02, 2024

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Recipes for Canning Vegetable Soup: Delicious and Convenient Meals in a Jar

Looking for a way to preserve the flavors of summer and have delicious, homemade soup ready to go all year long? Canning vegetable soup is the perfect solution! It's a simple process that yields tasty, nutritious meals, perfect for a quick lunch, cozy dinner, or a hearty snack.

Here are some tips and recipes to help you get started:

Tips for Canning Vegetable Soup:

• Choose your vegetables wisely: Opt for fresh, in-season vegetables for the best flavor and nutrients.
• Use a pressure canner: For safety and optimal preservation, always use a pressure canner for canning soups.
• Properly prepare your jars: Sterilize jars and lids according to your canner manufacturer's instructions.
• Follow recipes carefully: Use tested recipes from reputable sources to ensure proper processing times and safety.
• Label and store properly: Label your canned soups with the date and contents for easy identification. Store in a cool, dark place.

Easy Recipes for Canning Vegetable Soup:

1. Classic Vegetable Soup:

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced potatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large pot, sauté onion, carrots, and celery in a little olive oil until softened.
2. Add tomatoes, broth, peas, corn, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Ladle hot soup into sterilized jars, leaving 1 inch headspace.
4. Process in a pressure canner according to your manufacturer's instructions for vegetable soup.

2. Hearty Minestrone Soup:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 cup diced zucchini
• 1 cup frozen green beans
• 1/2 cup canned kidney beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large pot, sauté onion, carrots, and celery in olive oil until softened.
2. Add tomatoes, broth, pasta, zucchini, green beans, kidney beans, parsley, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Ladle hot soup into sterilized jars, leaving 1 inch headspace.
4. Process in a pressure canner according to your manufacturer's instructions for vegetable soup.

3. Vegetarian Chili:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup corn
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large pot, sauté onion and bell pepper in olive oil until softened. Add garlic and cook for 1 minute more.
2. Stir in tomatoes, kidney beans, black beans, broth, corn, cilantro, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Ladle hot chili into sterilized jars, leaving 1 inch headspace.
4. Process in a pressure canner according to your manufacturer's instructions for vegetable soup.

Enjoy the fruits (or vegetables!) of your labor!

Canning vegetable soup is a rewarding way to preserve the flavors of summer and enjoy delicious homemade meals year-round. Experiment with different vegetables, spices, and ingredients to create your own unique soup recipes.