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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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).

*Tip:

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;

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