Canned Vegetable Soup

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

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9 users rated this recipe an average rating of 3.0
Makes:
24 servings
Serving Size:
1 cup
Yields:
6 quarts
Prep:
1 hr
Cook:
1 hr 20 mins
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Canned Vegetable Soup

Ingredients
12
cups chicken, beef, or vegetable broth
4
cups chopped, peeled tomatoes
4
cups whole kernel corn (8 ears)
3
cups cubed, peeled potatoes (1 pound)
2
cups cut green beans
2
cups sliced carrots
2
cups sliced celery
3
garlic, minced
2
tablespoons snipped parsley or 2 teaspoons dried parsley
1
tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1
tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
1/2
teaspoon pepper
1
tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Directions

  1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
  2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
  3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

Nutrition Facts

(Canned Vegetable Soup)
    Per serving:
  • 76 kcal cal.,
  • 1 g fat
  • 422 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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