Canned Vegetable Soup

Course: Main Course

Cuisine: North American

Prep Time: 30

Cook Time: 30

Canning Time: 1

Total Time: 2

Servings: servings

Calories: 159kcal

Author: Lord Byron's Kitchen

This soup is hearty and filling! Canned Vegetable Soup is in fact more like a stew than a soup! It has a dense, homestyle tomato flavour combined with lots of fresh and good-for-you vegetables too. This recipe is prepared with canning instructions for long-terms pantry storage, but you can make this soup without canning it as well!

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Ingredients

8 cups canned diced tomatoes
4 cups potatoes, peeled and cubed
2 cups carrots, peeled and diced (1/2 inch pieces)
15 ounces canned lima beans, drained and rinsed (butter beans or broad beans work well too)
3 cups frozen corn
2 cups frozen green peas
2 cups onion, finely chopped
4 cloves garlic, minced
10 cups low sodium vegetable stock
2 teaspoons pickling salt (if you are not canning this soup, you can use regular salt)
1 teaspoon ground black pepper
1 tablespoon Italian Seasoning
4 tablespoons tomato paste
1 cup tomato sauce
2 tablespoons fresh parsley, finely chopped
2 tablespoons bottled lemon juice (do not use fresh lemon juice)

Instructions

Measure all of the ingredients into a large heavy-bottomed soup or stock pot and bring to a boil over medium heat, stirring well to combine.
Once the soup is boiling, reduce the heat to simmer and simmer for 15 minutes.
In the meantime, prepare your pressure canner as per the instructions that are particular to your individual canner. Wash the jars, sealing lids, and screw lids in hot soapy water and rinse the soap off well under running hot water. Place the clean jars upright on a baking sheet and place them in the oven preheated to 200 degrees F. Set screw bands aside. Next, boil a kettle of water and pour it into a clean glass bowl. Carefully submerge the sealing discs or lids in the bowl of hot water and set them aside.
Taste the broth and adjust the seasonings if needed.
Turn off the heat and stir in the fresh parsley.
To fill the jars, use a canning funnel to prevent spilling and to make job easier. Using a slotted spoon, ladle enough veggies into each prepared jar so that the jar is half filled with veggies. (I'm using 24 ounce jars which yielded 8 jars of soup. You can use 16 ounce or 32 ounce jars as well. Obviously, the yield will change accordingly.)
Next, use a soup ladle to top up the jars with the broth, leaving 1 inch of headspace.
Remove any air bubbles and top up the jars with more broth if needed. Use a clean, damp kitchen towel to wipe the rims of the jars. Use a magnetic lid lifter to remove the lids from the bowl of boiled kettle water and position each one centered on the rim of each jar. Screw a band onto each jar, tightening only with your fingertips - do not overtighten!
This is optional, but at this point, I like to pour a splash of white vinegar into the canner. This will a cloudy buildup on the outside of jars if you have hard water.
Next, transfer the jars to your prepared pressure canner. Place the lid on your canner and tighten.
Allow the canner to steam vent for ten minutes. Next, process using a 10 pound (69 kPa) weighted gauge for the following times: 60 minutes for 16 ounce jars, 70 minutes for 24 ounce jars, and 85 minutes for 32 ounce jars. Be sure to adjust pressure for your altitude if over 1000 feet. Time the processing from the time the canner has reached full pressure. Once done, turn off the heat and allow canner to decompress naturally.. (Ten pounds is recommended for those of you who are 0-2000 feet above sealevel.)
Once your canner has decompressed, remove the lid and transfer the jars to a wooden cutting board using a jar lifter. Allow the jars to cool undisturbed for 24 hours. Check to ensure the lids have sealed. Label and store in a cool, dark cupboard for up to one year.
To serve, simply transfer the contents of a jar to a saucepan and reheat over medium heat until the soup is completely reheated. Enjoy!

Notes

One 24 ounce jar is only 318 calories! Serving size is suggested at 2 cups of soup, meaning that each 24 ounce jar will serve 2 people, making it only 159 calories per serving!

To make this Vegetable Soup recipe without canning, please refer to the section above called Canning Free Option.

Nutrition