Canned Vegetable Soup

3.2
(11)

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

Canned Vegetable Soup
Prep Time:
1 hrs
Cook Time:
1 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:
24
Yield:
6 quarts

Ingredients

  • 4 ½ quart chicken, beef, or vegetable broth

  • 4 cup chopped, peeled tomatoes

  • 4 cup whole kernel corn (8 ears)

  • 3 cup cubed, peeled potatoes (1 pound)

  • 2 cup cut green beans

  • 2 cup sliced carrots

  • 2 cup sliced celery

  • 1 cup chopped onion

  • 3 garlic, minced

  • 2 tablespoon 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

  • ½ 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 (per serving)

76 Calories
1g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 76
% Daily Value *
Total Fat 1g 1%
Sodium 422mg 18%
Total Carbohydrate 16g 6%
Protein 3g
Vitamin C 13mg 65%
Calcium 20.2mg 2%
Iron 1.1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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