Home Canned Vegetable Beef Soup

If you want to learn more about canning, this free webinar is a great resource! Just click HERE, then press play to watch the free one hour webinar. Then, you can click on any of the links on that are on that page if you are interested in taking a full eCourse.

home canning webinar

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Today I’d like to welcome my friend Jamie as a guest poster on the site.  Take it away Jaime!


Home Canned Soup

Happy Fall Everyone!

There is nothing else like a hot bowl of homemade soup on a cold windy day.  But if you are like me, sometimes you want the food but maybe not all the mess, or you just don’t have the time at that moment.  If you learn to can your own soup, you only have the mess once, but can enjoy the soup over and over again!

Home Canned Vegetable Beef soup is one of my favorites!  It also a perfect soup to make at the end of the season when the last of the vegetables are finishing.  This post isn’t a typical recipe, it’s more of a guideline to allow you to use your own recipe.

Even though this soup has to be pressure canned, it is still relatively easy to make and can.  For using your specific pressure canner, read your instructions that came with it. It will basically require you to put a few quarts in your canner to start, add your jars with lids, properly attach the cover, let the steam release, let the pressure build, cook for allotted time and then cool down.  If you don’t have a pressure canner yet, I highly recommend the All American Pressure Canner.  Another good, but less expensive option is the Presto Pressure Canner.


Step One: Gather and Prep your ingredients

This is the fun part in my opinion.  I love looking for and buying fresh produce or picking it from the garden.  There is just something rewarding about having a counter full of fresh ingredients instead all the processed store boxes and cans.  For this soup I use carrots, potatoes, corn, green beans, peas, onions, celery, bell peppers and beef (whatever is cheapest). Don’t worry, even the toughest cuts of meat will turn out tender once the canning process is complete.

fresh vegetables

You will want to wash all your vegetables and cut them into the size you prefer for your soup.  I like everything cut into 1/4″-1/2″ cubes/dices.  I also leave the skin on the potatoes when I use baby reds.  If you don’t want all the trouble of washing / peeling / chopping fresh veggies, you can always use freeze dried veggies They have all the same nutrients as garden fresh produce, but don’t require any prep time and work really well in canning!

Fresh cut vegetables

Fresh cut vegetables

Freeze Dried Vegetables

Freeze Dried Vegetables

Step Two: Cook your soup

In a large stock pot, add a little oil and your meat.  I used beef stew meat for this soup.  Brown your meat and add the seasonings that you like.  I use pepper, garlic and onion powder and a little salt.

browned beef cubes for soup

Once the beef is browned you can then add your stock/broth and your vegetables.  I used to use V8 juice along with some beef stock.  But since I found out about tomato powder, I’ve switched.  I now use water, tomato powder and beef bouillon.  It works well to give a nice deep flavor.  Once everything is added and you have seasoned to your taste, let it simmer until the vegetables just start to get tender.  You don’t want to cook it too long in the pot because it will all cook more during the canning process and you don’t want everything to become mush.  I let it simmer about 20-30 minutes.

Homemade Vegetable Beef Soup

 Step Three: Fill Jars and Pressure Cook

Now you are ready to fill your hot, prepared jars.  I like to put my soup in wide mouth pint jars so that they are single serving size.  Fill your jars making sure to keep 1″ of headspace.  Clean rims before adding lids.

Home Canned Vegetable Beef Soup

Now you are ready for the pressure canning.  Place your jars into your canner, following your canner’s instructions.  In my large canner I can fit 16 pints (8 per layer) with a separator between layers.  Adjust your canner lid, bring up to pressure and process pints for 1 hour and 15 minutes for pints at 10 pounds of pressure (1 hour and 30 minutes for quarts).  Let cool before removing jars.

Home Canned Vegetable Beef Soup

Enjoy your home canned vegetable beef soup!

If you want to learn more about canning, this free webinar is a great resource! Just click HERE, then press play to watch the free one hour webinar. Then, you can click on any of the links on that are on that page if you are interested in taking a full eCourse.

home canning webinar



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Home Canned Soup




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27 Responses to Home Canned Vegetable Beef Soup

  1. sandy January 4, 2017 at 8:27 pm #

    Can you hot bath the soup

  2. Roxanne September 7, 2016 at 1:39 pm #

    I have an electric pressure cooker ( Power pressure cooker XL) that should work? And how long? There is a canning setting

    • Lynn September 17, 2016 at 8:44 am #

      My understanding is that those pressure cookers are not at all safe for canning. Government websites have said that they do not go to a high enough heat or pressure to safely preserve food. If you look at their ad, they are even showing a woman placing a jar on its side, in the cooker, to process it. Sorry to be the bearer of bad tidings. I had bought one of these to replace my large Presto Canner, and was disappointed when I read about it not being safe, not for preserving at any rate.

  3. Brandy September 5, 2016 at 9:17 am #

    How long can you keep these soups? Refrigerated or not?

    • Misty September 6, 2016 at 8:24 am #

      1 year unrefrigerated

  4. Janet July 21, 2016 at 10:27 am #

    How long will the soup stay good canned.love this ideal

  5. Elaine July 14, 2016 at 3:06 am #

    Can I do a water bath and not pressure cooker?

    • Vicki S August 9, 2016 at 6:25 pm #

      No, you must pressure can due to low acid in this food, plus it has meat. Usually all meat and vegetables must be pressure canned.

  6. Cheryllynn S April 13, 2016 at 10:27 am #

    I have been reading up on how to pre-make meals like this one and hope to get started soon. I may have missed it, but how long does this store for?

    • Misty April 18, 2016 at 2:07 pm #

      I’m not sure as it is a guest post and I didn’t write it myself (one reason I’m no longer allowing guest posts…) I would say at least a year or two though!

  7. kortney September 21, 2015 at 4:16 pm #

    How much of each vegi did you use?

    • Jamie February 10, 2016 at 5:17 pm #

      The amount of vegetables all depends on how big of a batch you are making or how thick you like your soup. Because you start the cooking process before canning you can taste as you go. It also depends on how many different veggies you use.

  8. rea spotts August 2, 2015 at 6:47 am #

    if all your veggies and meat are cooked thoughly – do you still have to pressure can the soup for 1h +.

    • Jamie February 10, 2016 at 5:13 pm #

      If you want to keep it for long term storage, yes it needs to pressure can it that long. You could also freeze it instead of canning.

  9. Kimberly Trulson July 15, 2015 at 12:12 pm #

    Could I use frozen vegetables instead of fresh or freeze dried?

    • Misty July 17, 2015 at 12:44 pm #


  10. maggie May 27, 2015 at 6:26 pm #

    Does this have to be pressure canned? Can I process in a traditional water bath?

    • Betty Cawthra June 15, 2015 at 9:23 pm #

      Absolutely, it must be pressure canned. “The Ball Blue Book” is the standard for all things related to home canning. I have home canned many different foods. I have been home canning foods since my childhood (40+ years of canning experience). Your county home extension service is also a great source for home canning information. Canning is fun and productive but you MUST be safe in your pursuits.

      • Misty June 16, 2015 at 5:00 pm #

        Thanks Betty!

  11. Heather Graham April 23, 2015 at 8:24 am #

    Hi! I found this post on Pinterest, and I’m adding a link to it in a Canning Recipe Roundup on my blog, today… hope you can stop by to see it! https://www.stringtownhome.net

    • Misty April 24, 2015 at 8:07 am #

      Thanks Heather!

  12. Rosa January 13, 2015 at 8:15 am #

    Where do you store it? Does it have to be refrigerated? And for how long?

  13. Nicole January 1, 2015 at 1:11 pm #

    I am at 3600 ft. What adjustments in pressure and time do I need to make?

    • Betty Cawthra June 15, 2015 at 9:26 pm #

      Read “The Ball Blue Book” on canning for your adjustments. Be sure to always purchase the most recent edition of that book.

  14. Stephen March 10, 2014 at 3:43 pm #

    Thank you for putting up the info. i would like to start my own soups and sell them and this is good information on how to get started. I’m finding it a little overwhelming on how much i need to do and know before i can deliver this product to market but your outline here was the best description on the canning process I have seen to date.


  15. carmen sasse November 4, 2013 at 6:46 am #

    Hello love the write up. I have a question though how many pounds of meat did you use.

    • Misty November 7, 2013 at 12:56 pm #

      I think it was just over a pound Carmen. Sorry, this was a guest post and I can’t get in touch with Jamie to find out for sure!