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.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).