Canning Vegetable Soup

Because I plan a menu each week, dinner isn’t really a dilemma everyday. Unfortunately, lunch is. We don’t buy lunchmeat because it’s ridiculously expensive and, for the most part, not very good for us. That leaves grilled chicken breast sandwiches, chicken or veggie wraps, salads, or leftovers as our choices. Sometimes, even those easy choices take more prep time than we have available.

I recently decided to expand my canning and put up a batch of Vegetable Soup and a batch of Chili con Carne. Wow, these have been so handy, just grab a jar and go! You can heat these up easily in a microwave, after removing the metal lid, of course, or eat them at room temperature if a microwave isn’t readily available. Their shelf-stable until you break the seal, so you don’t even need a cooler. I think I need to try some chicken soup next.

Vegetable Soup

8 cups chopped, peeled, cored tomatoes
6 cups cubed and peeled potatoes
6 cups sliced carrots
4 cups cut green beans
4 cups corn kernels
2 cups sliced celery
2 cups chopped onions
6 cups water 

1 tablespoon dried parsley

2 bay leaves
Salt, optional
Pepper, optional

Prepare pressure canner, jars, and seals.

Combine all vegetables in a large saucepot. Add water and herbs. Bring to a boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, if desired. Remove bay leaves before processing.

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Thanks for stopping by! I hope you have a chance to try this recipe. Having these jars on hand has been so convenient. Yes, we could have bought a bunch of cans of soup from the store, but I know what’s in these jars, and I control the salt and the taste. My family love them! Oh, and so did the judges at the Fair. This vegetable soup took home a First Place Blue Ribbon! Yay!!

Grace and peace be yours in abundance,

Betty


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