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+ servings
canned vegetable soup in a jar and a bowl


Home canned vegetable soup is a flavorful, high-quality soup that saves money, builds self-reliance, and creates quick and easy meals.
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Canning
Cuisine American
Servings 14 pints
Calories 303 kcal


  • 2 quarts tomatoes chopped, about 12 medium
  • 1 1/2 quarts potatoes peeled and cubbed, about 9 medium
  • 1 1/2 quarts carrots peeled and sliced, about 12 medium
  • 1 quart lima beans
  • 1 quart corn whole kernel, uncooked, about 8 medium ears
  • 2 cups celery sliced, about 4 stalks
  • 2 cups onions chopped, about 2 or 3 medium
  • 1 1/2 quarts vegetable broth can substitute with water



  • Wash tomatoes, potatoes, carrots, lima beans, corn, and celery under cold running water; drain.
  • To peel tomatoes, blanch 30 to 60 seconds in boiling water. Immediately transfer to cold water. Cut off peel and core tomatoes. Chop tomatoes; measure 2 quarts chopped tomatoes.
  • Peel potatoes. Cut potatoes into 1/2 inch cubes; measure 1 1/2 quarts of cubed potatoes.
  • Remove stem end from carrots and peel. Slice carrots 1/4 inch thick; measure 1 1/2 quarts sliced carrots.
  • Cut corn off the cob, starting at the small end and moving downward o the stem end; measure 1 quart of whole kernel corn.
  • Remove leafy tops and root ends from celery. Cut celery into 1-inch slices; measure 2 cups sliced clery.
  • Peel the onion and cut off the root end. Chop onions; measure 2 cups chopped onions.


  • Combine all ingredients, except salt and pepper, in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer (180 degrees). Simmer for 15 minutes. Season soup with salt and pepper to taste, if desired.


  • Ladle hot soup into clean hot jars, leaving 1-inch headspace. Remove air bubbles. Clean jar rim. Center the lid on the jar and adjust the bad to fingertip-tight. Place jar on the rack in pressure canner containing 2 inches of simmering water (180 degrees) Repeat until all the jars are filled.


  • Place the lid on the pressure canner and turn the lid to the locked position. Adust heat to medium-high. Vent steam for 10 minutes. Put the weighted gauge on the vent; bring pressure to 10 pounds (psi) Process pint jars 55 minutes or quart jars for 1 hour and 25 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes remove the lid. Let jars cool 10 minutes in the canner. Remove jars with jar lifter from canner and place on a towel-covered countertop. Do not retighten bands if loose. Allow to cool for 24 hours. Check seals and then label with name and date. Store in a cool dark pantry.


Serving: 0.5pintCalories: 303kcalCarbohydrates: 65gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 503mgPotassium: 1633mgFiber: 14gSugar: 16gVitamin A: 18524IUVitamin C: 50mgCalcium: 84mgIron: 3mg
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