Canned Vegetable Soup Recipes

CANNED VEGETABLE SOUP

Canned Vegetable Soup image

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

Provided by BHG Test Kitchen

Time 2h20m

Number Of Ingredients 14

Ingredients

4.5 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
0.5 teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Steps:

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.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
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 : Calories 76 kcal, Carbohydrate 16 g, Protein 3 g, Sodium 422 mg, Fat 1 g, UnsaturatedFat 0 g

VEGETABLE SOUP (CANNING)

Vegetable Soup (Canning) image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Provided by Sharon123

Categories Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

CANNED VEGETABLE SOUP

Canned Vegetable Soup image

Make and share this Canned Vegetable Soup recipe from Food.com.

Provided by Dienia B.

Categories Vegetable

Time 4h

Yield 6 quarts

Number Of Ingredients 7

Ingredients

8 quarts tomatoes
5 cups corn
2 quarts carrots
5 onions
2 heads cabbage
1 tablespoon pepper
5 quarts water

Steps:

chop vegetables.
boil 1 hour.
process 1 hour in water bath.

Nutrition Facts : Calories 494.4, Fat 4.5, SaturatedFat 0.8, Sodium 245.9, Carbohydrate 112.8, Fiber 28, Sugar 51, Protein 19.7

HOME CANNED VEGETABLE SOUP

Home Canned Vegetable Soup image

This was my grandmother's recipe and I can remember my mom canning it. She would add canned beef to it; I add canned venison. Makes a great meal!

Provided by Diana R.

Categories Low Protein

Time 1h

Yield 38 pints

Number Of Ingredients 10

Ingredients

11 lbs tomatoes
4 1/2 lbs potatoes
3 1/2 lbs carrots
2 lbs turnips (optional)
3 3/4 lbs green beans
7 cups corn
1 1/2 lbs celery
1 lb onion
1 1/2 lbs green peppers
3 lbs cabbage

Steps:

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
Process: 15 lbs. pressure.
pints - 60 minutes.
quarts - 70 minutes.

Nutrition Facts : Calories 142.6, Fat 1, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 31.9, Fiber 7.5, Sugar 11, Protein 5.3

JUDY'S VEGETABLE SOUP FROM CANS

Judy's Vegetable Soup from Cans image

this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.

Provided by deborah03

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon olive oil
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) can green beans (undrained)
1 (14 1/2 ounce) can corn (undrained)
1 (14 1/2 ounce) can mixed vegetables (undrained)
1 (14 1/2 ounce) can beans (undrained, whatever is in the pantry that day)
1/4 cup rice
1 -2 bay leaf
dried basil, to taste
dried thyme, to taste

Steps:

Saute the onion and garlic in the olive oil.
Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
for the beans, kidney beans works very nicely, but whatever your preference is will work.
it goes really well with some crusty bread or buttered cornbread.

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