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How to Prepare and Can Vegetable Soup

Updated on November 30, 2013


In a previous hub, we went over how to can food using the simple method of waterbath canning. Now it's time to take it to the next level and try something a little more difficult, pressure canning. Pressure canning is used for foods with a low acidity level, such as vegetables, soups, and meats. It is very important to use pressure canning for these foods instead of waterbath canning. Otherwise, you are at risk of botulism food poisoning. Clostridium botulinum are bacterial spores that can grow on your vegetables and produce toxins unless they are processed in a pressure canner for the correct amount of time and at a high temperature of 240 degrees Fahrenheit. This is the only way to kill the spores, so NEVER use a waterbath canner for any of these foods because it cannot reach the high temperature needed to make it safe to eat.

When canning soups, broth soups are the best kind to use. You cannot can soups that have thickeners in them such as flour, rice, noodles, etc. so let's start off with a good garden vegetable soup recipe. This soup will taste best when made from fresh, out of the garden, vegetables. These hubs can show you how to prepare your soil for a garden and grow delicious vegetables for your soup. If you don't have the time for a garden, simply purchase the vegetables at your nearest grocery store or food market. Make sure to wash your vegetables very thoroughly to remove any pesticides or harmful toxins.

Perfect pressure cooker for the job...


  • 4 tablespoons Olive oil
  • 2 cups Chopped leeks, white part only
  • 2 tablespoons Garlic, freshly minced
  • Kosher salt
  • 2 cups Carrots, peeled and chopped into rounds
  • 2 cups Potatoes, peeled and diced
  • 2 cups Fresh Green Beans, broken or cut into 3/4 inch pieces
  • 2 quarts Chicken or vegetable broth
  • 4 cups Tomatoes, peeled, seeded and chopped
  • 2 ears Corn, kernels removed
  • 1/2 teaspoon Black pepper, freshly ground
  • 1/4 cup Parsley leaves, packed, chopped
  • 1 to 2 teaspoons Lemon juice, freshly squeezed

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Canned Vegetable Soup
Canned Vegetable Soup


  1. Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. When it's hot, add the leeks, garlic and a pinch of the kosher salt and cook until they begin to soften. This should take about 7-8 minutes. Then add the carrots, potatoes, and green beans and continue cooking for 4-5 more minutes, stirring occasionally.
  2. Add the stock and increase the heat to high to bring to a simmer. Once it begins simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat back to low, cover, and cook until the vegetables are fork tender (Approximately 25-30 minutes). Remove from heat and add the parsley and lemon juice. Season with kosher salt and serve immediately.
  3. After you finish your soup, start getting your jars ready. Wash them thoroughly and make sure they are warm before adding the soup. Using a jar funnel and ladle, start filling the jars with soup. Try to get the solid vegetables at the bottom of the jar and then add the broth afterwards, leaving an inch of space at the top. Use a wooden spoon to tap the sides of the jar and release any trapped air bubbles. Add the lid and screw on the jar rings.
  4. There are different types of pressure canners to use and they come in different sizes. The larger canners can hold up to seven quart-sized jars or about 16 of the pint-sized jars. Choose a size that works for you. If you have a lot to can, go for a bigger size to can more at once. Place your canner on the largest burner on your stove. Add 2-3 inches of water and place the rack (metal place with holes) inside the canner. Gently put your jars down onto the rack, keeping them vertical. Put the lid on the canner and seal it down. (Some people suggest putting vaseline or olive oil around the rim and lid to prevent them from sticking during the canning process.)
  5. Turn the burner on high and bring the water to a boil. Steam should start emitting from the vent port. When it becomes a steady stream, start the timer for 10 minutes. After that, it's time to start building the pressure. Your soup will need to be processed at 11 pounds for a dial guage canner and 10 pounds for a weighted guage canner. Keep in mind that your location at sea level can change the amount of pressure you need. If you're within 2,000 feet of sea level, 10-11 pounds is perfect. An extra pound of pressure should be added for every 2,000 feet you are above sea level.
  6. The type of canner you own will have either a weighted guage or dial guage to help with pressure. A weighted guage canner has a small weight that you add to the steam vent to get the correct pressure. There are numbers on the sides that indicate how much pressure you will get, 5, 10, or 15. A dial guage canner has a round dial on it to show the pressure of the canner. Many have found that the weighted guage canner is more reliable than the dial guage, which has to be tested every year to maintain it's accuracy.
  7. When your canner has reached the correct pressure level, start your timer. -60 minutes for pint jars -75 minutes for quart jars Keep an eye on the pressure and make sure it remains at the correct level by adjusting the burner when needed. If the pressure drops below the amount needed, turn up the burner and start the timer over again. The weight on a weighted guage canner will shake and make a rattling noise 2-3 times per minute when the pressure has been reached.
  8. After the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not pour cold water onto the jars to cool them off more quickly because the temperature change could cause your jars to crack. When the pressure is back down to zero, carefully remove the lid at an angle, keeping it away from your face to avoid the steam. Use a jar lifter to gently remove the jars and set them on a towel, keeping space between each jar. Let the jars cool overnight and then store them away until you're ready to eat!


Please Note: Some pressure canners may have slightly different instructions. Always read the instruction manual that comes with your canner in case something may be different.

Complete set with everything you need to have for this recipe

Nutrition Content in Garden Vegetable Soup

Nutrition Facts
Serving size: 1 cup
Calories 67
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 3 g15%
Unsaturated fat 1 g
Carbohydrates 12 g4%
Sugar 4 g
Fiber 7 g28%
Protein 2 g4%
Cholesterol 0 mg
Sodium 815 mg34%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Enjoy your soup...

That is the end of the detailed guide towards making your own Garden Vegetable Soup (hopefully with vegetables from your garden).

Please leave a comment, thumbs up or a rating if you enjoyed this hub. Also make sure to follow me for more interesting hubs.

Thank you for reading.


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