Go Back

Homemade Canned Vegetable Soup

dani
Indulge in the heartwarming goodness of homemade canned vegetable soup, crafted with love and bursting with the vibrant flavors of freshly harvested garden vegetables. Discover a comforting bowl that's not only nourishing but also a delightful ode to nature's bounty.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Processing Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 7 quarts
Calories 134 kcal

Equipment

  • Pressure canner
  • 7 quart canning jars or 14 pint jars
  • 7 Canning lids and rings
  • Funnel
  • Jar lifter
  • Stock pot
  • Timer

Ingredients
  

  • 2 15 oz cans Fire roasted tomatoes
  • 6 cups Potatoes, peeled and diced
  • 6 cups Carrots, peeled and diced
  • 2 cups Fresh corn
  • 1 cup Fresh peas
  • 2 cups Edamame or lima beans
  • 2 cups Onion, diced
  • 4 cloves Fresh garlic, minced
  • 8 cups Chicken or vegetable stock

Instructions
 

  • Wash, peel, and chop the vegetables according to your preference. Uniformly sized pieces will ensure even cooking and a visually appealing result.
  • Sauté onions, garlic, and your choice of herbs in one tbsp of olive oil
  • Add the rest of the vegetables, fire roasted tomatoes (undrained), and chicken/vegetable stock. Simmer until warmed through
  • Add recommended water to pressure canner and place on stove to start heating.
  • Using funnel, fill jars with vegetable soup and top with liquid leaving a 1/2 inch headspace.
  • Wipe rim of jar with clean cloth to remove any residue and place lid on top of jar. Screw on band fingertip tight.
  • Place jars into canner on top of canner rack. Place lid onto canner according to manufacture's instructions.
  • Allow the canner to heat until a steady stream of steam emits from the lid valve for 10 full minutes.
  • Place weight on canner valve and allow pressure to come up to 10 psi (or higher depending on your altitude).
  • Start timer and process for 90 minutes.
  • When finished, turn off heat and allow canner to completely cool down and pressure returns to zero.
  • Remove weight and allow an extra 5 minutes after removal.
  • Remove lid, and place jars onto a towel lined surface. Allow jars to cool, undisturbed for 24 hours.
  • Remove rings, wipe jars clean, label and store in a cool dry area.

Notes

*Calories per 8 oz bowl of soup

A note about this recipe

The Ball canning recipe (the gold standard of canning) recommends cooking the soup until vegetables are cooked through. I don't do this and I'll tell you why. Pressure canning soup requires 90 minutes of processing for quart jars (75 minutes for pints). This process thoroughly cooks the contents. For this reason, I do not cook my soup prior to canning; I simply combine everything and heat enough to warm all ingredients.
Keyword canned vegetable soup, garden vegetable soup, homemade canned vegetable soup