Vegetable Soup (Canning) Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs

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Submitted by Sharon123

"Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!"

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Vegetable Soup (Canning) Recipe - Food.com (2) Vegetable Soup (Canning) Recipe - Food.com (3)

photo by Gretchen G. Vegetable Soup (Canning) Recipe - Food.com (4)

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Ready In:
1hr 39mins

Ingredients:
10
Yields:

7 quarts

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ingredients

  • 2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
  • 6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
  • 12 medium carrots or 1 1/2 quarts carrots
  • 4 cups lima beans (canned or frozen)
  • 4 cups corn, cut, uncooked or 9 ears corn
  • 2 cups celery, cut in 1-inch slices
  • 2 cups onions, chopped or 2 medium onions
  • 6 garlic cloves, chopped
  • 6 cups water
  • salt and pepper, to taste

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directions

  • Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
  • Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
  • Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
  • Yield: About 14 pints or 7 quarts.

Questions & Replies

Vegetable Soup (Canning) Recipe - Food.com (7)

  1. can you use a water bath instead of pressure cooker? My mother in law always made it that way and it never spoiled.

  2. My soup is already cooked so how long should I process it

    diannh861

  3. Do you blanche the tomatoes separately before you start so they are peeled?

    US C.

  4. Hello. I have several cans of store bought vegetables. Can I use them in this recipe? Looks yummy. Thanks

    slburos1970

see 7 more questions

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Reviews

  1. This is a great, easy veggie soup recipe! I used sweet potato and added jalapeño for some kick. I am already thinking about the next batch. Thanks for posting!

    Gretchen G.

  2. Great recipe!! I made a batch yesterday & currently making some right now. I did add cabbage, corn, and green beans along with italian seasoning to my pot.Thanks for sharing your very vertisile recipe.

    barefootmommawv

  3. thanks for posting this ive been all over the web looking for things like this dee

    Dienia B.

See Also
How to Make Canned Soup Taste Like Homemade

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

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<p><br /><br />I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! <br />I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now&nbsp;6 &nbsp;years cancer free! :D <br />I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!&nbsp; Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>&nbsp;<br /><br /><a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a></p><p><br /><br /><object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object><br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img 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Vegetable Soup (Canning) Recipe - Food.com (2024)

FAQs

How to make canned vegetable soup taste better? ›

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

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What is the best method for canning soup? ›

Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.

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How to improve vegetable soup Flavour? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

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Should you drain canned vegetables for soup? ›

The short answer is: more often than not. "When using canned vegetables, you typically will want to and should drain the vegetables from their brine before using them,” says Chef Matt Bolus of The 404 Kitchen in Nashville. "The canning liquid is made of salt and preservatives.

Get More Info Here ›
What gives vegetable soup that depth of flavor? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

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How do you make vegetable soup not taste bland? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

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How long do you can soup in mason jars? ›

For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts.

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What method is not recommended for canning? ›

Solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing are not safe canning methods.

Learn More Now ›
What ingredient can be added to a soup to make it thicker and richer? ›

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

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What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

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What thickens vegetable soup? ›

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

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How to improve canned vegetable soup? ›

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

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When making vegetable soup it is important to avoid? ›

To avoid under- or overcooking the vegetables, cut them in uniform sizes, and test multiple pieces for doneness, whether you roast them in an oven or sweat them with fat in the bottom of the soup pot before adding liquid.

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Should vegetable soup be covered or uncovered? ›

Simmering and Boiling

In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.

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How do you enhance the flavor of canned vegetables? ›

Use seasonings

Seasonings like garlic powder, onion powder, dried basil, oregano, and chili powder can be used in different combinations to give your vegetables an extra kick of flavor without adding extra calories.

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What can I add to my soup to make it more flavorful? ›

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

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How do you get the tin taste out of canned soup? ›

Strong flavors such as garlic, onion, cumin, cayenne pepper, and chili flakes benefit just about every savory dish, but they are especially useful when you're working with canned goods because they really come to the forefront of the flavor profile.

Know More ›
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