Pic Credit: intentionalhospitality.com
Canning is a fantastic way to preserve fresh, seasonal produce and create delicious meals that last through the winter months. If you love the idea of stocking your pantry with homemade soups that are not only nutritious but also full of flavor, then canning vegetable soup is a skill you’ll want to master. Whether you’re a seasoned homesteader or just getting started, this Homesteader Canning Vegetable Soup Recipe will help you create hearty, comforting meals you can enjoy all year long.
In this guide, we’ll tell you about the entire process from choosing the right vegetables to preparing the soup and safely canning it. By following these steps, you’ll preserve the taste of summer and enjoy homemade vegetable soup even during the coldest months.
RECIPE INGREDIENTS
Ingredients
- Carrots: 500g, peeled and diced
- Celery: 3 stalks, chopped
- Green beans: 200g, chopped
- Corn kernels: 200g (fresh or frozen)
- Potatoes: 3 medium, peeled and diced (Yukon Gold preferred for texture)
- Tomatoes: 4 medium, diced (or 1 can diced tomatoes, acidified with lemon juice or citric acid)
- Onions: 2 medium, chopped
- Garlic: 4 cloves, minced
- Green bell pepper: 1 large, chopped
- Zucchini: 1 medium, chopped
- Cabbage: 100g, shredded
- Vegetable broth: 1.5L (adjust for desired consistency)
- Olive oil: 2 tbsp
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Salt: 2 tsp (adjust to taste, or omit if using low-sodium broth)
- Black pepper: 1 tsp
- Lemon juice: 2 tbsp (or use citric acid for acidification, especially with fresh tomatoes)
- Canning jars: 6-8 pint-sized jars (depending on desired portion size)
MEASURES & PRECAUTIONS
- Follow Safe Canning Procedures: Always use a pressure canner for canning vegetable soup. Since the soup contains low-acid vegetables, using a pressure canner will safely reach the necessary temperature to prevent botulism.
- Sterilize Equipment: Sterilize your jars, lids, and any utensils that come into contact with the soup. You can do this by placing them in boiling water for 10 minutes. Ensure they are completely dry before use to avoid introducing moisture that could affect the seal.
- Measure Vegetables Precisely: Use the amounts specified in the recipe. Overcrowding the jars can prevent proper sealing and affect the safety of the canning process.
- Use Fresh Ingredients: Fresh, peak-season vegetables will provide the best flavor and texture in the soup. Avoid using overripe or damaged vegetables, as this can negatively affect the soup’s quality and the canning process.
- Check Jar Seals: After processing, always check the seals on your jars. If the lid pops back when pressed, the jar has not sealed correctly and should be refrigerated and used within a few days. Ensure jars are cooled for 12-24 hours before storage.
Homesteader Canning Vegetable Soup Recipe
INGREDIENTS NOTES
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Vegetable Varieties: Feel free to mix and match vegetables based on what's available in your garden or local market. Root vegetables like turnips, parsnips, or sweet potatoes also work well. Be cautious with watery vegetables like cucumbers, as they may affect the texture.
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Tomatoes: If you use fresh tomatoes, peel and core them before adding them to the soup for a smoother texture. For safe canning, ensure the tomatoes are acidified with lemon juice or citric acid, especially when using fresh tomatoes. If you use canned tomatoes, you can skip this step.
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Potatoes: Waxy potatoes, like Yukon Gold, are the best choice for this recipe, as they hold their shape better during the canning process. Russet potatoes tend to break down more.
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Broth: For a richer flavor, use homemade vegetable broth instead of store-bought, as store-bought broth may have added preservatives or lower flavor quality. If you're not vegetarian, chicken broth can be a good substitute.
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Cabbage: Cabbage is optional, and while it adds texture and flavor, if you prefer a smoother soup, you can omit it. Be mindful that cabbage can soften more than other vegetables during canning.
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Herbs: You can experiment with other herbs such as parsley, basil, or oregano, but use them sparingly as adding too many herbs may overpower the soup's flavor.
STEP-BY-STEP INSTRUCTIONS
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Prepare Your Vegetables: Start by washing, peeling, and chopping all the vegetables according to the list. Ensure uniform dicing to ensure even cooking.
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Cook the Soup Base: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté for 3-5 minutes until fragrant and soft.
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Add Vegetables: Add the diced carrots, celery, green beans, zucchini, green bell pepper, and potatoes to the pot. Stir and cook for about 5 minutes to soften slightly.
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Add Broth and Seasonings: Pour in vegetable broth, followed by the diced tomatoes, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine and bring to a boil.
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Simmer the Soup: Reduce heat to low and simmer the soup for about 30-45 minutes, stirring occasionally. The vegetables should be tender but not mushy
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Add Corn and Cabbage: After the soup has simmered, add the corn kernels and shredded cabbage. Continue to cook for another 10 minutes until the cabbage softens.
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Add Lemon Juice: Stir in lemon juice to brighten the flavor, then remove the soup from heat.
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Prepare for Canning: While the soup cools slightly, sterilize your canning jars and lids by placing them in boiling water for 10 minutes. Dry them completely before use
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Fill the Jars: Ladle the hot soup into the sterilized jars, leaving about 1-inch headspace at the top of each jar. Wipe the rims clean with a cloth to ensure a good seal.
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Seal and Process: Place the lids on the jars and screw the bands on until they are just snug. Process the jars in a pressure canner for 75 minutes at 10 pounds of pressure (adjust according to altitude).
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Cool and Store: After processing, remove the jars from the canner and let them cool for 12-24 hours at room temperature. Check the seals by pressing the lid—if it doesn't pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place.
RECIPE TIPS & VARIATIONS
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Use a Variety of Vegetables: Swap out vegetables depending on what's available. Turnips, parsnips, or sweet potatoes add different flavors and textures
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Add Protein: For a heartier soup, consider adding cooked chicken or ground beef before canning. Be sure to cook the protein fully beforehand for food safety.
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Low-Sodium Option: Use low-sodium vegetable broth or omit salt entirely if you need to watch your sodium intake. You can always add salt to taste when reheating the soup
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Spicy Option: Add a bit of heat by incorporating a chopped chili pepper or pinch of red pepper flakes. Start small and taste test as you go.
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Add Grains: For a more filling soup, consider adding cooked quinoa, rice, or barley before canning. Just be sure to adjust the liquid content accordingly.
EQUIPMENT
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Pressure canner
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Large stock pot
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Ladle
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Canning jars (pint-sized)
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Canning jar lids and bands
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Tongs
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Jar funnel
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Canning rack
Note
SERVING TIPS 💡
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Serve with Crusty Bread: Pair your vegetable soup with freshly baked crusty bread for a complete meal.
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Garnish with Fresh Herbs: Add a sprinkle of parsley or basil for a burst of color and fresh flavor.
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Top with Cheese: Elevate the flavor with a dollop of sour cream or a sprinkle of shredded cheese.
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Reheat Gently: When reheating your canned soup, do so over low heat to prevent the vegetables from becoming too soft.
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Serve as a Side Dish: This soup also works great as a side dish alongside grilled meats or a simple salad.
If you're looking for another flavorful meal, check out this easy Joan Nathan Chickpea Soup Recipe.
