Canning Vegetable Soup
A hearty homemade vegetable soup with fresh tomatoes, green beans, and potatoes, perfect for cozy family dinners and experienced canners seeking wholesome flavors.
Ingredients
Instructions
- In a large kettle, mix chopped, peeled tomatoes, Worcestershire sauce, chili powder, 3 cups water, and 2 teaspoons salt.
- Heat the mixture until hot.
- Add cubed potatoes, sliced carrots, green beans, corn, chopped onion, and chopped okra; boil for 5 minutes.
- Pour the hot soup into sterilized jars, leaving a 1-inch headspace.
- Adjust the lids and rings on the jars.
- Process the jars in a pressure canner at 10 pounds pressure: pints for 55 minutes, quarts for 85 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or basil to the soup. If you don't have fresh tomatoes, canned tomatoes work well as a substitute. For a spicier kick, increase the chili powder or add some cayenne pepper. You can also mix in other vegetables such as bell peppers or zucchini based on your preference. For a vegan option, ensure your Worcestershire sauce is plant-based.
Serving Suggestions
This vegetable soup is hearty and can be served as a main dish or a side. Pair it with crusty bread like Maple Oatmeal Bread for a complete meal. It also goes well with a simple salad or can be enjoyed alongside grilled cheese sandwiches for a comforting lunch. For extra flavor, top with fresh herbs or a dollop of sour cream.
Storage & Reheating
Once cooled, store the sealed jars in a cool, dark place for up to a year. If you have leftovers after opening a jar, refrigerate in an airtight container and consume within 3-5 days. To reheat, simply pour the soup into a pot and heat over medium until warmed through, stirring occasionally. You can also microwave it in a microwave-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Canning Vegetable Soup contains roughly 882 calories, with 17g protein, 130g carbohydrates, and 36g fat. It is an excellent source of vitamin A (146% of the Daily Value), dietary fiber (81% of the Daily Value), and potassium (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1184mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, you can use frozen vegetables in this recipe. Just ensure they are thawed and drained before adding them to the soup. This can save time and still provide great flavor. However, fresh vegetables will give the best texture and taste, so opt for fresh when possible.
Is it safe to can vegetable soup at home?
Yes, canning vegetable soup at home is safe as long as you follow proper canning guidelines. Use a pressure canner to ensure that the soup reaches a high enough temperature to kill harmful bacteria. Always check for seals after processing and store jars in a cool, dark place.
What should I do if the soup is too thick?
If your soup turns out too thick after canning, you can easily adjust it when reheating. Simply add a bit of vegetable broth or water until you reach your desired consistency. Stir well and heat until warmed through. This will also enhance the flavors of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).