Canning Cabbage Soup Recipe: Easy Steps for Homemade Flavor

Canning your own cabbage soup is a fantastic way to preserve a homemade, hearty meal that’s packed with nutrients and flavor. Whether you’re looking to stock your pantry for busy weeknights or preparing for the colder months, this canning cabbage soup recipe offers a delicious, comforting option that’s both practical and satisfying.

Fresh cabbage, combined with a medley of vegetables and savory seasonings, creates a soup that tastes like it’s been simmering all day—even when it’s been canned and stored for months. This recipe is ideal for home cooks who want to harness the goodness of fresh produce while enjoying the convenience of ready-to-eat meals anytime.

Plus, canning your soup at home means you control every ingredient, avoiding preservatives and excess sodium often found in store-bought versions.

In this post, I’ll guide you through the complete canning process with clear, easy-to-follow instructions, the best equipment recommendations, and handy tips to ensure your cabbage soup is safe and delicious.

Ready to dive into a cozy, homemade staple? Let’s get started!

Why You’ll Love This Recipe

This canning cabbage soup recipe is a perfect blend of wholesome ingredients and comforting flavors. It’s highly versatile, allowing you to tweak the vegetables and seasonings to suit your taste or dietary needs.

Because it’s canned, you can prepare large batches ahead of time, saving you precious hours during busy days or unexpected mealtime rushes.

The soup’s hearty base of cabbage, tomatoes, carrots, and potatoes makes it incredibly filling and nutritious. Plus, the canning process locks in freshness and flavor, so when you open a jar months later, it tastes like it was made yesterday.

It’s also a fantastic way to reduce food waste by preserving surplus garden produce.

Lastly, this recipe is beginner-friendly for those new to canning and offers a wonderful introduction to home food preservation, ensuring safety and quality every step of the way.

Ingredients

• 1 medium head of cabbage, chopped (about 6 cups)
• 4 medium carrots, sliced
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups diced tomatoes (fresh or canned, no salt added)
• 6 cups vegetable broth or water
• 2 tbsp olive oil
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Optional: 1/2 tsp crushed red pepper flakes for a slight kick

Equipment

• Large stockpot for cooking the soup
• Pressure canner (recommended for safe canning of low-acid foods like cabbage soup)
• Quart-sized canning jars with lids and bands
• Jar lifter to safely handle hot jars
• Wide-mouth funnel for filling jars
• Bubble remover/headspace tool to release air bubbles and measure space
• Clean towels or cloths for wiping jar rims
• Kitchen timer to monitor processing time

Instructions

1. Prepare your jars and lids. Wash jars, lids, and bands in hot soapy water. Rinse well. Keep jars warm in simmering water until ready to use to prevent cracking when filled with hot soup.
2. Cook the soup base. In a large stockpot, heat the olive oil over medium heat. Add chopped onion and garlic, cooking until translucent and fragrant (about 5 minutes).
3. Add chopped vegetables. Stir in the chopped cabbage, carrots, and potatoes, sautéing for another 5 minutes to soften slightly.
4. Add tomatoes and broth. Pour in the diced tomatoes and vegetable broth. Stir to combine.
5. Season the soup. Add salt, black pepper, dried thyme, dried basil, bay leaf, and optional crushed red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
6. Remove bay leaf and adjust seasoning. Taste the soup and add more salt or pepper if desired.
7. Fill jars with hot soup. Using a ladle and wide-mouth funnel, carefully fill each warm jar with hot soup, leaving about 1 inch of headspace at the top.
8. Remove air bubbles. Slide a bubble remover or non-metallic spatula around the inside edges of the jar to release trapped air bubbles. Adjust headspace if necessary.
9. Clean jar rims and apply lids. Wipe the rims of jars with a clean, damp cloth to ensure a proper seal. Place lids on jars and screw on bands until fingertip tight.
10. Process jars in a pressure canner. Follow your pressure canner’s instructions for processing cabbage soup. Typically, process quart jars at 10 pounds pressure for 75 minutes (adjust for altitude). Ensure the canner reaches pressure before starting the timer.
11. Cool and store. After processing, turn off heat and allow the canner to depressurize naturally. Remove jars carefully with a jar lifter and place on a towel on the counter. Let jars cool undisturbed for 12-24 hours. Check seals before storing.

Tips & Variations

Always use a pressure canner for cabbage soup because it is a low-acid food, which requires the higher temperatures achieved through pressure canning to prevent bacterial growth.

• Customize your vegetables: Feel free to add celery, bell peppers, or green beans for extra texture and flavor.
• Spice it up: Add smoked paprika, cumin, or chili powder for a Southwestern twist.
• Protein boost: Add cooked beans or lentils after opening the jar for a heartier meal.
• Make it vegan-friendly: Stick to vegetable broth and skip any meat additions.
• Storage tip: Store sealed jars in a cool, dark place. Properly canned soup can last up to a year.

Nutrition Facts

Serving Suggestions

This cabbage soup is delicious served hot with a slice of crusty bread or a warm grilled sandwich. For a lighter meal, enjoy it with a fresh green salad or steamed rice.

It also pairs well with classic comfort foods like mashed potatoes or roasted vegetables.

For a quick weeknight dinner, add some cooked quinoa or pasta to the soup once heated. You can also garnish with fresh herbs like parsley or a dollop of sour cream or vegan yogurt for extra creaminess.

Looking for more easy and delicious meal ideas? Check out these related recipes:

• Veg Grilled Sandwich Recipes That Are Quick and Delicious
• Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide
• All Day Vegetable Soup Recipe for Healthy Comfort Meals

Conclusion

Canning cabbage soup is a wonderful way to enjoy a wholesome, homemade meal anytime you want with minimal effort. The process locks in the freshness and nutrients of the vegetables, providing a convenient and healthy option for busy days or cold evenings.

Once you try this recipe, you’ll appreciate the rich flavors and comforting warmth of a classic cabbage soup that’s ready whenever hunger strikes.

With simple ingredients, easy-to-follow steps, and essential tips for safe canning, this recipe is perfect for both beginners and seasoned home preservers. Plus, the versatility means you can adapt it to your tastes or whatever fresh produce you have on hand.

So, gather your ingredients, fire up that pressure canner, and start creating delicious, shelf-stable meals today!

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