Rather than filling your pantry with store-bought soup, stock your shelves with this homemade canned soup recipe! It's filled with tender beef and plenty of veggies, so once you've got a batch canned, it can be a quick and healthy weeknight meal.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 12-quart pot heat 1 tablespoon oil over medium-high heat. Add half of the beef cubes. Cook and stir until browned. Transfer beef to a bowl. Repeat with remaining beef and 1 tablespoon oil. Return all beef to pot. Add broth. Bring to boiling; reduce heat. Simmer, covered, about 75 minutes or until meat is tender.

  • Add tomatoes, carrots, sweet potatoes, corn, onions, poblano peppers, jalapeño peppers, garlic, salt, chili powder, and black pepper to meat mixture in pot. Bring to boiling; boil, covered, for 5 minutes.

  • Ladle beef and vegetables into hot clean 1-quart canning jars, filling each halfway. Add hot broth to each jar, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars* in a pressure canner at 10 pounds pressure for weighted-gauge canner) or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

  • to serve, place contents of jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1000 feet of elevation).


Place any soup that does not fit into the pressure canner in an airtight container in the refrigerator. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat and vegetables are tender.

Nutrition Facts

260 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 82 mg cholesterol; 1354 mg sodium. 820 mg potassium; 16 g carbohydrates; 3 g fiber; 7 g sugar; 32 g protein; 0 g trans fatty acid; 7292 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 2 mcg vitamin b12; 52 mg calcium; 3 mg iron;