Vegetable Soup For Canning
A hearty vegetable soup featuring fresh tomatoes, corn, beans, and okra, perfect for canning and enjoying seasonal flavors year-round. Suitable for family meals and gatherings.
Ingredients
Instructions
- Cook butter beans, peas, and green beans until tender.
- Add corn, okra, onions, peppers, salt, and sugar.
- Simmer slowly until vegetables are tender.
- Cook tomatoes in a separate pot and combine with the vegetables.
- Pour the hot soup into quart jars and seal for canning.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or basil to the soup. If you don't have fresh corn, frozen corn works well as a substitute. Ensure the beans are cooked thoroughly before adding them to the mix. You can also adjust the salt and sugar levels based on your taste preferences. This recipe is a great way to preserve your summer bounty, perfect for those following vegetarian recipes.
Serving Suggestions
Serve the vegetable soup hot, garnished with fresh herbs or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it alongside Rhubarb Coffee Cake(No Fat!) for a delightful dessert after the soup. This dish is perfect for family gatherings or meal prep.
Storage & Reheating
Store any leftover soup in airtight containers in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. For longer storage, freeze the soup in freezer-safe containers for up to 6 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup For Canning contains roughly 353 calories, with 14g protein, 115g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (310% of the Daily Value), vitamin C (166% of the Daily Value), and vitamin A (63% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 525mg per serving (23% 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 canned tomatoes instead of fresh?
Yes, you can use canned tomatoes in this recipe. Just make sure to drain some of the liquid to maintain the desired soup consistency. Canned tomatoes can add a slightly different flavor, but they will still work well in the soup.
How long can I store the canned soup?
If properly sealed and canned, the vegetable soup can be stored in a cool, dark place for up to a year. Always check for signs of spoilage before consuming, such as off smells or bulging lids.
What can I add for extra protein?
You can add cooked lentils or chickpeas for a protein boost. Alternatively, diced cooked chicken or turkey can be mixed in, making the soup heartier. These additions will enhance the nutritional profile while maintaining the soup's flavor.
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).