How to Can Delicious Homemade Vegetable Beef Soup

Canning homemade vegetable beef soup is a satisfying way to create convenient meals and preserve the fresh flavors of in-season produce. With a few simple steps, you can stock your pantry with nourishing soup ready to enjoy all year long.

Why Can Homemade Vegetable Beef Soup?

Canning vegetable beef soup at home has many advantages:

  • Convenience – Having canned soup on hand means you can quickly heat up a nutritious meal after a busy day. No need to prepare anything from scratch.

  • Flavor – Home canned soup tastes far superior to store-bought. You control the ingredients so it contains only flavors your family enjoys.

  • Storage – Properly canned soup can be stored for over a year without refrigeration or freezing. It’s there when you need it, whether or not the power is on.

  • Quality – Homemade soup contains wholesome ingredients without mystery additives. You know exactly what’s going into every batch.

  • Satisfaction – Creating canned goods provides a sense of self-sufficiency and productivity. Plus, it saves money compared to buying canned soup.

Step-by-Step Guide to Canning Vegetable Beef Soup

Follow these simple steps for safe, successful vegetable beef soup canning:

1. Select Ingredients

  • Vegetables: carrots, potatoes, corn, green beans, peas, celery, bell peppers, okra, etc. Use fresh or frozen.
  • Protein: Ground beef, stew meat chunks, or canned beans.
  • Flavorings: Beef or vegetable broth, tomato product, bouillon, seasonings.

2. Prepare Soup

Chop vegetables into small uniform pieces for even cooking. Cook ground beef and sauté vegetables until just tender. Season soup to taste.

3. Fill Jars

Ladle hot soup into clean, heated jars, leaving 1 inch of headspace. Wipe rims, apply lids and rings.

4. Pressure Can

Place filled jars in pressure canner with 2-3 inches of hot water. Process pints for 75 mins, quarts for 90 mins at 10-11 PSI.

5. Cool and Store

When processing is complete, allow canner to depressurize and cool naturally. Test seals, label jars and store.

6. Enjoy Your Soup!

When ready to eat, simply open a jar and gently reheat soup. Season additionally if desired.

Helpful Tips for Delicious Results

  • Use a variety of vegetables for depth of flavor. Favorites include carrots, celery, beans, corn, okra and potatoes.

  • Add tomatoes or tomato sauce/paste for richness. Tomato juice works too.

  • For a thicker soup, puree some of the vegetables before adding to pot. Potatoes also add body.

  • Cook beef well before canning to avoid texture issues. Simmering develops flavor.

  • Adjust seasonings just before canning or seasoning can intensify through processing.

  • Leave space at the top of jars for food expansion during canning.

  • Let canner depressurize naturally to prevent siphoning and jar breakage.

  • Test seals after 12-24 hours. Refrigerate any unsealed jars and use promptly.

  • Wipe jars clean before storing to prevent residue buildup. Store in cool, dark place.

  • For best flavor and texture, use canned soup within a year. older jars may soften.

Helpful Tools for Canning Vegetable Beef Soup

Having the right gear makes soup canning safe and efficient:

  • Pressure canner – Required for low acid foods like soup. Look for dial or weighted gauge model.

  • Jar lifter – Protects hands when moving hot jars. Essential canning tool.

  • Bubble remover – Plastic wand with magnet removes air bubbles for a better seal.

  • Funnel – Wide-mouth stainless funnel keeps jars tidy when ladling.

  • Headspace measuring tool – Ensures proper 1-inch headspace every time.

  • Lid lifter – Removes lids from hot water without burning fingers.

  • Jar wrench – Allows tightening bands securely over lids.

Recipe Ideas for Home Canned Vegetable Beef Soup

The soup ingredients can be varied endlessly based on preferences and availability. Try these tasty combinations:

  • Classic Beef and Vegetable – Carrots, peas, corn, green beans, potatoes, tomatoes, beef broth.

  • Minestrone – Kidney beans, zucchini, tomatoes, macaroni, spinach, oregano, Parmesan.

  • Southwestern – Hominy, black beans, corn, peppers, cumin, cilantro.

  • Farmstyle – Limas, okra, collards, bell pepper, ham, onion, parsley.

  • Loaded Baked Potato – Potatoes, bacon, cheddar, scallions, ranch seasoning.

  • Broccoli Cheddar – Broccoli, cheddar cheese, onion, celery, chicken broth.

  • Taco – Ground beef, tomatoes, peppers, beans, taco seasoning, crushed tortilla chips.

The options are endless! Create your own signature soup packed with your family’s favorite flavors.

Get Started Canning Vegetable Beef Soup

Now that you know the basics of how to safely can vegetable beef soup at home, it’s time to roll up your sleeves and get cooking! Refer to trusted canning resources for detailed, tested recipes.

Soon your pantry will contain a rainbow of flavorful, nourishing soups, customized to your taste and diet. Home preserved food is one of life’s simple joys.

Home Canning Vegetable Beef Soup!


Can you can soup with meat in it?

Answer: Vegetable, dried bean or pea, meat, poultry or seafood soups can be canned.

Can I can leftover vegetable beef soup?

Produce-based soups, such as vegetable soup or dairy-free tomato soup, are perfect for canning. Chicken soups or other meat-based soups are also safe for canning when using a pressure canner, and those jarred soups can last for a whole year—just be sure to fully cook your meat before canning.

Can I can soup without a pressure canner?

REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.

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