Preparation Time: 35 minutes
Cooking Time: 40 minutes
Pressure Canning Time: 75–90 minutes (depending on jar size)
Total Time: Approximately 2 hours 45 minutes
Yield: About 7 quart jars (or 14 pint jars)
Calories: Approximately 180 calories per serving (1½ cups)
Ingredients
- 6 cups peeled and sliced carrots
- 4 cups diced celery
- 4 cups chopped onions
- 4 cups green beans, cut into 1-inch pieces
- 4 cups corn kernels (fresh or frozen)
- 4 cups diced potatoes
- 6 cups peeled and chopped tomatoes
- 8 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons salt (optional)
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 bay leaves
Optional Ingredients
- 2 cups peas
- 2 cups zucchini
- 1 teaspoon garlic powder
- Fresh basil
- Red pepper flakes for mild heat
Equipment
- Pressure canner
- 7 quart jars or 14 pint jars with new lids and bands
- Large stockpot
- Jar lifter
- Canning funnel
- Bubble remover or plastic spatula
- Clean towels
Instructions
Step 1: Prepare the Jars
Wash the jars, lids, and bands thoroughly in hot, soapy water. Keep the jars hot until they are ready to be filled.
Follow the manufacturer’s instructions for preparing the lids.
Preparation Time: 10 minutes
Step 2: Prepare the Vegetables
Wash all vegetables thoroughly.
Peel and dice the carrots and potatoes.
Slice the celery.
Chop the onions.
Trim and cut the green beans.
Dice the tomatoes.
If using fresh corn, remove the kernels from the cob.
Preparation Time: 25 minutes
Step 3: Cook the Soup Base
Heat the olive oil in a large stockpot over medium heat.
Add the onions and celery.
Cook for about 5 minutes until softened.
Add the carrots, green beans, corn, potatoes, tomatoes, vegetable broth, thyme, parsley, salt, pepper, and bay leaves.
Bring the mixture to a gentle boil.
Reduce to a simmer and cook for 20 minutes.
The vegetables should begin to soften but should not become fully cooked.
Cooking Intensity: Medium Heat
Cooking Time: 25 minutes
Step 4: Fill the Jars
Remove the bay leaves.
Using a ladle and canning funnel, fill each hot jar with vegetables and broth, leaving 1 inch of headspace at the top.
Remove trapped air bubbles using a plastic spatula or bubble remover.
Wipe the jar rims clean with a damp cloth.
Place the lids on the jars and tighten the bands until fingertip tight.
Step 5: Pressure Can the Soup
Place the filled jars into the prepared pressure canner according to the manufacturer’s instructions.
Process:
- Pint Jars: 75 minutes
- Quart Jars: 90 minutes
Use the pressure setting appropriate for your altitude and pressure canner model.
When processing is complete, allow the pressure to return to zero naturally before opening the canner.
Carefully remove the jars and place them on a towel-lined counter.
Allow them to cool undisturbed for 12–24 hours.
Cooking Intensity: High Pressure (Pressure Canning)
Processing Time: 75–90 minutes
Step 6: Check the Seals
After the jars have cooled completely, press the center of each lid.
A properly sealed lid should not flex up and down.
Remove the screw bands, wipe the jars clean, label them with the date, and store them in a cool, dark place.
Recipe Tips
- Use the freshest vegetables for the best flavor and texture.
- Cut vegetables into uniform sizes to ensure even cooking.
- Avoid thickening the soup before canning; add thickeners only after opening and reheating if desired.
- Always inspect jars for proper seals before storing.
- Rotate your canned goods so older jars are used first.
Safe Canning Notes
Because this recipe contains low-acid vegetables, pressure canning is required for safe long-term storage. A boiling-water bath is not a safe preservation method for mixed vegetable soup. Always follow current, tested pressure-canning guidelines for your canner model, recommended processing times, and altitude adjustments to ensure food safety.
Variations
Chicken Vegetable Soup
Add cooked chicken after opening the canned soup and reheating.
Beef Vegetable Soup
Brown ground beef separately and stir it into the soup during reheating.
Italian Style
Add Italian seasoning, spinach, and grated Parmesan after opening the jar.
Spicy Version
Mix in crushed red pepper flakes or diced jalapeños when reheating.
Herb Garden Soup
Add fresh dill, parsley, basil, or rosemary just before serving.
Storage
Store sealed jars in a cool, dry, dark pantry.
Properly sealed jars generally maintain their best quality for up to 12 months, though they often remain safe longer if seals stay intact and the contents show no signs of spoilage.
After opening, refrigerate the soup and consume it within 3–4 days.
Serving Suggestions
Home-Canned Vegetable Soup pairs wonderfully with:
- Crusty artisan bread
- Grilled cheese sandwiches
- Cornbread
- Crackers
- Fresh green salad
- Garlic toast
- Baked potatoes
Nutrition Information (Per Serving)
- Calories: 180
- Protein: 5 g
- Fat: 3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Sugar: 9 g
- Sodium: 420 mg
- Potassium: 780 mg
- Vitamin A: 140% DV
- Vitamin C: 70% DV
- Calcium: 8% DV
- Iron: 10% DV