There’s something truly comforting about a warm bowl of vegetable soup—packed with wholesome ingredients, vibrant flavors, and hearty textures. Canning your own vegetable soup not only saves you time during busy weeknights but also ensures you have a nutritious, homemade meal ready to go whenever you need it.
Whether you’re a seasoned home canner or just starting out, this recipe will guide you through the process of making and preserving a delicious vegetable soup that tastes fresh and flavorful all year round.
With the right combination of fresh vegetables, herbs, and spices, this soup becomes a versatile pantry staple. Plus, canning helps reduce food waste by allowing you to preserve garden harvests or market finds at their peak.
Ready to dive into a satisfying project that will reward you with jars full of wholesome goodness? Let’s get started on this recipe for canning vegetable soup that your whole family will love!
Why You’ll Love This Recipe
This vegetable soup recipe is a fantastic way to enjoy a healthy, hearty meal with minimal effort on cooking days. By canning your soup, you can stock your pantry with ready-to-eat meals that retain their vibrant flavor and nutritional value for months.
The recipe uses simple, fresh ingredients that you can customize based on what’s in season or what you have on hand. Plus, it’s a great way to sneak in extra vegetables for picky eaters.
The soup is naturally vegan and gluten-free, making it suitable for a variety of diets.
Not only will you save money by preserving your own soup, but you’ll also avoid preservatives and excess sodium that often come with store-bought canned soups. Whether you’re prepping for winter, planning emergency food supplies, or simply love the convenience of homemade canned meals, this vegetable soup recipe is a must-try.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots, peeled and diced | 2 cups |
| Celery stalks, diced | 2 cups |
| Onions, chopped | 1 cup |
| Green beans, trimmed and cut into 1-inch pieces | 1 ½ cups |
| Peas (fresh or frozen) | 1 cup |
| Diced tomatoes, canned or fresh | 1 can (14.5 oz) or 1 ½ cups fresh |
| Potatoes, peeled and cubed | 2 cups |
| Vegetable broth | 6 cups |
| Garlic cloves, minced | 3 cloves |
| Bay leaves | 2 leaves |
| Salt | 1 ½ teaspoons (adjust to taste) |
| Black pepper, freshly ground | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried parsley | 1 teaspoon |
Equipment
- Large stockpot or soup pot
- Canning jars (quart size recommended)
- Lids and bands for jars
- Water bath canner or large pot with rack
- Jar lifter for safely handling hot jars
- Funnel for filling jars without spills
- Ladle for scooping soup
- Cutting board and sharp knives
- Measuring cups and spoons
- Clean kitchen towels
Instructions
- Prepare the vegetables: Wash, peel, and chop all vegetables as specified in the ingredients list. Keep the pieces uniform for even cooking.
- Cook the soup base: In your large stockpot, combine vegetable broth, carrots, celery, onions, garlic, and potatoes. Bring to a boil over medium-high heat, then reduce to a simmer.
- Add remaining vegetables and seasonings: Stir in green beans, peas, diced tomatoes, bay leaves, salt, black pepper, thyme, and parsley. Simmer for 15-20 minutes until all vegetables are tender but not mushy.
- Prepare your canning jars: While soup simmers, sterilize your jars, lids, and bands by boiling them in water for 10 minutes or running through a hot dishwasher cycle.
- Fill jars with soup: Using a funnel and ladle, carefully fill each jar, leaving about 1 inch of headspace at the top. Remove any air bubbles by gently tapping or using a non-metallic spatula along the jar sides.
- Seal jars: Wipe rims with a clean damp cloth to ensure a good seal, then place lids and screw on bands until fingertip tight.
- Process jars in water bath canner: Place jars into the canner with boiling water covering them by at least 1 inch. Process quart jars for 75 minutes at a rolling boil.
- Cool and store: Remove jars carefully with a jar lifter and place on a kitchen towel. Allow to cool undisturbed for 12-24 hours. Check seals—lids should not flex up and down when pressed. Store in a cool, dark place for up to 1 year.
Tips & Variations
“Always use tested canning recipes and procedures to ensure food safety, especially when canning low-acid foods like vegetable soups.”
Feel free to customize your vegetable soup by adding other favorites such as corn, zucchini, or bell peppers. Just be mindful of the overall liquid content and processing times.
For a heartier option, add cooked beans or lentils after opening the jar instead of during canning.
If you prefer a spicier soup, add crushed red pepper flakes or a dash of cayenne. For a richer flavor, sauté onions and garlic in olive oil before adding broth and vegetables.
Remember, fresh herbs can be substituted for dried, but use roughly three times the amount.
Interested in more easy, healthy recipes? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for inspiration.
Nutrition Facts
| Nutrient | Amount per 1 cup serving |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 0.5 g |
| Fiber | 4 g |
| Sodium | 400 mg |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
| Iron | 8% DV |
Serving Suggestions
This vegetable soup shines as a standalone meal, especially when paired with a crusty loaf of bread or homemade rolls. For a complete dinner, serve alongside a fresh green salad or a simple grilled cheese sandwich.
Warm the soup gently on the stovetop or microwave, and garnish with fresh parsley or a sprinkle of vegan parmesan for extra flavor. You can also add a scoop of cooked quinoa or rice for added texture and protein.
Looking for complementary dishes? Try making our Veggie Quesadilla Recipe Indian Style Easy & Delicious or fresh Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to round out your meal.
Conclusion
Canning vegetable soup is a rewarding and practical way to enjoy fresh, homemade flavors all year long. With this recipe, you get a versatile, nourishing dish that’s easy to prepare and preserves beautifully.
The process might seem intimidating at first, but once you’ve canned your first batch, you’ll appreciate the convenience and satisfaction that comes with having wholesome meals ready to serve at a moment’s notice.
This soup is perfect for busy families, meal preppers, and anyone passionate about homemade cooking. Plus, it encourages creativity with vegetables and seasonings, so you can make it uniquely yours.
Don’t forget to explore other delicious recipes on our site, like the High Protein Vegan Soup Recipes for Healthy Meals to keep your culinary journey exciting and nutritious.
Happy canning and even happier eating!
📖 Recipe Card: Canning Vegetable Soup
Description: A hearty vegetable soup perfect for canning and storing for later use. This recipe ensures safe preservation while maintaining fresh flavors.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 8 quart jars
Ingredients
- 6 cups chopped tomatoes
- 4 cups diced carrots
- 3 cups chopped celery
- 3 cups chopped onions
- 4 cups diced potatoes
- 2 cups green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 6 cups vegetable broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice (per jar)
- 2 cloves garlic, minced
Instructions
- Prepare all vegetables by washing and chopping as indicated.
- In a large pot, combine tomatoes, carrots, celery, onions, potatoes, green beans, corn, garlic, and vegetable broth.
- Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
- Add salt and pepper to taste and simmer for an additional 15 minutes.
- Sterilize canning jars and lids by boiling them in water for 10 minutes.
- Add 2 tablespoons of lemon juice to each jar to ensure acidity.
- Ladle hot soup into jars, leaving 1-inch headspace.
- Remove air bubbles, wipe rims, and seal jars with lids.
- Process jars in a pressure canner at 10 pounds pressure for 75 minutes.
- Allow jars to cool undisturbed for 12-24 hours before storing.
Nutrition: Calories: 150 | Protein: 5g | Fat: 1g | Carbs: 30g
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