Vegetable Soup To Can
A hearty vegetable soup packed with fresh flavors and tender vegetables, complemented by savory hamburger and pasta. Perfect for family dinners or meal prep, this soup is both comforting and nourishing, with a touch of sweetness and spice from added sugar and chili powder.
Ingredients
Instructions
- Cook the cubed potatoes, cubed carrots, diced celery, corn, peas, and beans separately in a little water until almost soft. Drain each vegetable after cooking.
- Ensure all vegetables are ready before proceeding to the next step.
- In a large pot, bring the tomato juice to a boil.
- Add the cooked vegetables to the boiling tomato juice.
- Stir in 1/2 cup sugar, 1 teaspoon chili powder, and salt to taste.
- Add the fried hamburger and broken pasta to the soup.
- Simmer until all ingredients are heated through and flavors meld, about 15-20 minutes.
- Cold pack the soup in sterilized jars for 2 hours before canning.
Tips & Substitutions
For a heartier soup, consider adding diced bell peppers or zucchini to enhance flavor and nutrition. If you prefer a vegetarian option, substitute the hamburger with lentils or chickpeas. You can also use vegetable broth instead of tomato juice for a different base. Make sure to taste and adjust seasoning as needed, especially when using low-sodium ingredients.
Serving Suggestions
Serve the vegetable soup hot, garnished with fresh herbs like parsley or basil for added flavor. It pairs beautifully with a side of crusty bread or a simple green salad. For a heartier meal, consider serving it alongside a hearty dish like Sausage-Potato Casserole or Grandma'S Best Beans Ever.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a little water or vegetable broth to maintain the desired consistency. Heat on the stovetop over medium heat, stirring occasionally, until warmed through. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup To Can contains roughly 1944 calories, with 55g protein, 380g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (523% of the Daily Value), vitamin A (333% of the Daily Value), and protein (110% of the Daily Value). Note that it is relatively high in sodium, at 2023mg per serving (88% 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 instead of fresh?
Yes, you can use frozen vegetables in this recipe. Simply add them directly to the boiling tomato juice, adjusting the cooking time as needed. Frozen vegetables may require less cooking time, so keep an eye on them to prevent mushiness.
How can I adjust the spice level of the soup?
To adjust the spice level, start with a smaller amount of chili powder and taste before adding more. If you like it spicy, consider adding red pepper flakes or diced jalapeños for an extra kick. Always remember to balance spices with other flavors to maintain harmony.
What type of pasta works best in this soup?
Small pasta shapes like macaroni or broken spaghetti work best in this vegetable soup. They cook quickly and absorb flavors well. If you prefer, you can also use whole grain or gluten-free pasta for a different texture and nutritional profile.
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).