How to Can Vegetable Soup

how to can vegetable soup - homemade convenience food!

4.7 from 7 reviews

Making your own canned soup is a great idea for a quick and easy meal. 


  • 8 cups diced tomatoes – or pureed if you family doesn’t care for tomato chunks
  • 8 cups potatoes, peeled and cubed
  • 6 cups carrots, chopped
  • 1 cup lima beans
  • 3 cups chopped green beans
  • 2 cups corn kernels
  • 1 cup chopped celery
  • 1 cup green peas
  • 6 cups beef broth, vegetable  broth, or water
  • 2 cups onions
  • 3 lbs ground beef
  • 3 Tablespoons Italian seasoning
  • Salt
  • pepper


  1. Brown ground beef with onions
  2. Drain and pour into a large (at least 8 quart) pot
  3. Add remaining vegetables, beef broth, and Italian seasoning
  4. Season with salt and pepper
  5. Heat over medium heat and simmer until vegetables are just tender

To Can:

  1. Ladle hot soup into hot jars leaving 1 inch of headspace
  2. Wipe rim and fit with flats and lids, screwing down firmly
  3. Place jars in prepared, hot canner
  4. Lock canner lid and heat until steam begins to escape
  5. Vent steam for 10 minutes, then close vent
  6. Continue heating to 10lbs of pressure
  7. Process quart jars for 85 minutes, and pint jars for 55 minutes (according to Ball canning standards)
  8. Turn off heat and let pressure return to zero naturally before opening vent and removing jars
  9. That’s it! 

Enjoy your home-canned vegetable soup.