Prep Time: 20 minutes
Cook Time: 45 minutes
Canning Time (Pressure Canner): 75 minutes for pint jars or 90 minutes for quart jars
Total Time: Approximately 2 hours 20 minutes
Servings: 8
Difficulty Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 2 cups potatoes, peeled and diced
- 2 cups green beans, cut into pieces
- 1 cup sweet corn kernels
- 1 cup green peas
- 2 cups diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Step 1
Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 2
Add the carrots, celery, and potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to begin softening.
Step 3
Mix in the green beans, corn, peas, diced tomatoes, tomato paste, dried basil, oregano, thyme, salt, and black pepper.
Step 4
Pour in the vegetable broth and stir everything together. Increase the heat and bring the soup to a gentle boil.
Step 5
Reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally until the vegetables become tender.
Step 6
Taste the soup and adjust the seasoning if needed. Stir in the fresh parsley just before removing the pot from the heat.
Step 7 (For Pressure Canning)
Ladle the hot soup into sterilized canning jars, leaving 1 inch of headspace. Remove air bubbles, wipe the rims clean, and secure the lids.
Process pint jars for 75 minutes or quart jars for 90 minutes using a pressure canner according to your altitude and the manufacturer’s instructions.
Allow the jars to cool completely for 12 to 24 hours before checking the seals. Store sealed jars in a cool, dark place for up to one year.
Tips for the Best Vegetable Soup
- Use fresh seasonal vegetables whenever possible.
- Avoid adding pasta, rice, flour, dairy products, or cream before canning.
- Fresh herbs can be added when serving for extra flavor.
- This soup freezes well if you choose not to can it.
- Add cooked beans or shredded chicken after opening the canned soup for extra protein.
Serving Suggestions
Serve this vegetable soup with:
- Crusty artisan bread
- Garlic toast
- Grilled cheese sandwiches
- Fresh green salad
- Crackers
- Cornbread
Storage
Refrigerator: Store leftovers for up to 4 days.
Freezer: Freeze in airtight containers for up to 3 months.
Pantry: Properly pressure-canned jars can be stored for up to 12 months in a cool, dark place.
Nutrition Information (Per Serving)
- Calories: 165
- Protein: 4 g
- Carbohydrates: 28 g
- Dietary Fiber: 6 g
- Total Fat: 5 g
- Saturated Fat: 0.7 g
- Cholesterol: 0 mg
- Sodium: 640 mg
- Potassium: 720 mg
- Sugar: 8 g
- Vitamin A: 90% Daily Value
- Vitamin C: 35% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value