Best 2 Vegetable Soup Canning Recipes

Are you looking for a delicious and nutritious way to enjoy fresh vegetables? Vegetable soup is a classic dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and it's also a very budget-friendly meal. This article provides recipes for three different vegetable soups: a hearty beef and vegetable soup, a light and refreshing vegetable broth, and a creamy vegan vegetable soup. Each recipe is easy to follow and can be tailored to your own taste. Whether you're looking for a quick and easy weeknight meal or a special soup to serve at a gathering, you're sure to find a recipe in this collection that you'll love. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

CANNED VEGETABLE SOUP

Canned Vegetable Soup image

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

Provided by BHG Test Kitchen

Time 2h20m

Number Of Ingredients 14

Ingredients

4.5 quart chicken, beef, or vegetable broth
4 cup chopped, peeled tomatoes
4 cup whole kernel corn (8 ears)
3 cup cubed, peeled potatoes (1 pound)
2 cup cut green beans
2 cup sliced carrots
2 cup sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoon snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
0.5 teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Steps:

In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

Nutrition Facts : Calories 76 kcal, Carbohydrate 16 g, Protein 3 g, Sodium 422 mg, Fat 1 g, UnsaturatedFat 0 g

VEGETABLE SOUP (CANNING)

Vegetable Soup (Canning) image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Provided by Sharon123

Categories Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

Tips:

Choose firm, ripe vegetables at their peak of freshness. This will ensure the best flavor and texture for your soup.

Wash and peel the vegetables thoroughly before cutting them. This will remove any dirt or bacteria that could contaminate the soup.

Cut the vegetables into uniform pieces. This will help them cook evenly.

Use a large stockpot or Dutch oven to make the soup. This will give the vegetables plenty of room to cook and prevent them from overcrowding.

Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the vegetables are tender. This will allow the flavors to meld and develop.

Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as garlic, onion, or thyme.

Can the soup in sterilized jars. This will ensure that it is safe to store and will prevent spoilage.

Conclusion:

Vegetable soup is a delicious, healthy, and affordable way to feed your family. It is also a great way to use up leftover vegetables. By following these tips, you can make a delicious vegetable soup that your family will love.