Here I go into vegetables you can grow in your garden, tools you need, ingredients, and instructions to pressure can Vegetable Soup at home.

Lets Dive In

Vegetable Soup Canning Recipe

From the Garden

This recipe does not take a huge amount of harvest to make this soup, so even a small garden could manage to grow enough vegetables for this recipe.

These are all practical vegetables to grow, and any of these vegetables can be grown easily, even for a beginner.

Try growing these:

Now there is a lot of varieties to try, so these are just a few for each vegetable.

Tools You Need

Ingredients

Makes 7 Quarts

Storebought measurements and measurements for home canned goods are given.

3 cans (14.5 oz cans or 3-pint jars) diced tomatoes, fired roasted is preferred.
1 can (14.5 oz can or 1 pint jar) crushed tomatoes
2 pounds potatoes, peeled, cubed into small pieces.
1-pound carrots, peeled, thinly sliced.
2 cans (14.5 oz cans or 2-pint jars) cannellini beans
1 bag (10-12 oz) frozen corn
1 bag (10-12 oz) frozen peas
3 medium onions, chopped finely.
2 quarts (2 boxes) beef broth
2 heaping tablespoons of “Better than Bouillon” Bouillon Paste, Beef Flavored
2-3 tablespoons salt, or to taste
2-3 tablespoons Italian seasoning
Black pepper to taste
Garlic powder to taste
Sugar, to taste, if needed, to cut tomato acidity

Instructions

This is a Hot Pack method using the Pressure Canner.

Set up your pressure canner on the stove and place your jars in hot vinegar water.
In your large stock pot, add onions, carrot, potatoes, beans, tomatoes, corn, peas. Sautéed until onions are translucent and any icy chunks from the frozen vegetables are broken up.
Add broth, bouillon paste, and seasonings.
Stir well.
Allow to simmer for 5-15 minutes until all frozen veggies are thawed, salt has dissolved, and seasonings are to your liking.
Soup doesn’t need to be completely cooked just hot.
Once soup is hot, pull jars out and prepare to fill them.
Fill your hot soup into your hot jars leaving a 1-inch headspace. To make 7 quarts easily, aim for only 2/3 of the jar full of soup solids, pouring the broth over that to make the headspace. Pouring solids to the top will overcrowd the jar and not make 7 quarts.
Wipe rims, de-bubble, place band and lids on finger right.
Pressure can quarts for 90 mins at 10 pounds pressure, adjusting for altitude. Pints for 75 minutes at 10 pounds pressure, adjusting for altitude. Following pressure canner’s instructions.
Allow to cool on a dry tea towel for 24 hours.
Check seals, wash jars, store on your shelf.