Home Canning Beef Vegetable Soup with Recipe and Tips

During the cold months of the year my family turns to one of our favorite comforting foods, soup! We enjoy all kinds of different soups from homemade clam chowder to chicken noodle, from beef vegetable soup to split pea. Having jars of homemade soup sitting in the pantry is a staple for this family. You can pop open a jar and have a meal sitting on the table in less than 20 minutes. Prepare a fresh salad and some dinner rolls to go along with it and you’re done!

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Last week my mom, husband and I made Beef Vegetable Soup. This recipe is time consuming and it took us almost 2 hours to just do the prep work since we primarily used fresh vegetables. Instead of using a large beef roast, we used 5 lbs. of lean ground beef. We browned that up ahead of time. If you’re using frozen vegetables, thaw them in a colander under cool running water until thawed.

You will need a pressure canner and basic canning supplies. I purchased a T-fal Pressure Canner from Amazon and really love it. It has all of the safety features that you would want and it’s really easy-to-use. You’ll need basic supplies ie. funnel, ladle, spoon, jar lifter, seal grabber, etc. I also recommend using old kitchen towels when canning as they will get stained up with use.

Home Canning Beef Veggie Soup Recipe

5 lbs. lean ground beef, browned and grease drained
3 quarts cubed potatoes
6 cups fresh or frozen whole kernel corn
6 cups fresh or frozen green beans
6 cups fresh or frozen peas
1 quart sliced carrots
3 cups chopped celery
2 cups chopped onions
1 1/2 teaspoons salt
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon ground black pepper
2-3 beef bouillon cubes
water

Prep: Wash potatoes, carrots and celery under running water, drain. Peel potatoes. Cut potatoes into 1″ cubes to measure 3 quarts of cubed potatoes. Remove stems from carrots and peel. Slice carrots 1/2″ thick; measure 2 quarts sliced carrots. Remove leafy tops and root ends from celery. Slice celery 1/2″ thick; measure 3 cups sliced celery. Peel onions. Chop onions to measure 3 cups chopped onions. Measure out your whole kernel corn, green beans, and peas into a large bowl.

Cook: Brown lean ground beef in a large pot. Stir in all of the remaining ingredients. I used a large stockpot. Add just enough boiling water to cover. Toss in 2-3 beef bouillon cubes. Bring mixture to a boil.

Fill: Pack hot soup into a hot jar leaving 1″ headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack in a pressure canner containing 2″ of simmering water (180 degrees F). Repeat until all jars are filled.

Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds (psi). Process pint jars for 1 hour 15 minutes, quart jars for 1 hour 30 minutes. Turn off heat, cool canner to zero pressure. After 5 minutes remove lid. Let jars cool 10 minutes in the canner and then remove them. Don’t retighten any bands if loose. Cool jars for 12 hours. Check seals to make sure they properly sealed. Label and store jars in a cool and dry place.

Looking for more easy-to-make Home Canning Recipes? You’ll find over 70+ on the blog!!!

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