We’ve always loved the hearty comfort of vegetable beef soup, especially when we can it ourselves for fresh, flavorful meals year-round. Originating from simple American farm kitchens, this recipe lets us preserve the best of seasonal produce and tender beef, turning it into a convenient staple that’s ready in minutes.
In our experience, canning adds a layer of satisfaction to home cooking, ensuring we’ve got nutritious, homemade soup on hand. Whether you’re a beginner or a pro, this method keeps things straightforward and delicious.
Ingredients
To craft our hearty and nutritious canned vegetable beef soup, we’ve compiled a precise list of ingredients below. We order them as they would be used in the preparation process—from the base proteins and aromatics to the vegetables, liquids, and seasonings. This ensures a flavorful, balanced soup that’s perfect for preserving seasonal bounty.
Meat and Aromatics
- 2 pounds beef stew meat, cubed into 1-inch pieces for even cooking and tender results.
- 1 large onion, finely chopped to release its sweet, aromatic flavors early in the process.
Vegetables
- 4 medium carrots, sliced into ½-inch rounds to maintain their natural crunch and sweetness.
- 3 celery stalks, diced into ¼-inch pieces for added depth and a fresh, vegetal note.
- 4 medium potatoes (such as Yukon Gold), cubed into 1-inch pieces to absorb flavors without breaking down too quickly.
- 2 cans (14.5 ounces each) diced tomatoes, undrained to provide acidity and body for safe canning.
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths for a vibrant, crisp texture.
- 1 cup corn kernels (fresh or frozen), for a pop of sweetness that complements the beef.
Liquids and Seasonings
- 8 cups beef broth, preferably low-sodium, to form the soup’s savory base and ensure proper liquid levels for canning.
- 2 teaspoons salt, adjusted to taste for enhancing overall flavors without overpowering.
- 1 teaspoon black pepper, freshly ground for a subtle kick.
- 2 bay leaves, whole, to infuse herbal notes that can be removed before canning.
- 1 teaspoon dried thyme, for an earthy, aromatic touch that ties the ingredients together.
For accurate canning, note that these ingredients yield about 8 pints of soup. We recommend using high-quality, fresh produce and meat to maximize nutrition and flavor—ensuring your homemade soup rivals any store-bought version. If you’re adjusting quantities, refer to the table below for basic nutritional estimates per pint based on standard values:
| Nutrient | Amount per Pint | % Daily Value* |
|---|---|---|
| Calories | 150 | 8% |
| Protein | 12g | 24% |
| Carbohydrates | 15g | 5% |
| Fat | 6g | 8% |
| Sodium | 400mg | 17% |
*Percent Daily Values are based on a 2,000-calorie diet. Always consult USDA guidelines for canning safety.
Equipment Needed
As we move from selecting our fresh ingredients for canning vegetable beef soup, we now focus on the essential equipment that ensures a safe, efficient, and successful canning process. Gathering the right tools not only streamlines preparation but also upholds USDA canning safety standards, allowing us to preserve our nutritious soup with confidence.
To get started, we’ll list the key equipment below, organized by category for clarity. Bold items highlight must-have tools for beginners, while we emphasize their role in creating a flavorful, long-lasting canned soup.
Basic Kitchen Tools
- Large stockpot: A 12-quart or larger pot for cooking the soup base, ensuring even heating of beef, vegetables, and broth.
- Cutting board and sharp knife: For chopping onions, carrots, and other vegetables precisely, which helps maintain texture and flavor in our final product.
- Measuring cups and spoons: Accurate for portioning ingredients like salt, pepper, and thyme to achieve the perfect balance in our vegetable beef soup.
Canning-Specific Equipment
- Canning jars (pints or quarts): We recommend using 8 to 12 pint-sized jars made of tempered glass, as they are ideal for this recipe and allow for easy storage of our homemade soup.
- Lids and rings: New, rust-free sets to create an airtight seal, preventing spoilage and extending the shelf life of our canned vegetable beef soup.
- Pressure canner: Essential for low-acid foods like this soup—process at 10 to 15 PSI based on altitude—to eliminate bacteria and ensure safety.
- Jar lifter: A specialized tongs tool for safely handling hot jars, reducing the risk of burns during the canning process.
- Canning funnel: Helps in filling jars without mess, ensuring we pack our soup efficiently for optimal yield.
By having these items ready, we can seamlessly transition to the cooking and canning steps, making our vegetable beef soup a reliable, year-round staple in our pantry.
Instructions
We guide you through preparing, cooking, and canning our hearty vegetable beef soup to ensure it’s flavorful and safe for long-term storage. Let’s turn those fresh ingredients and tools into a pantry staple that’s nutritious and delicious.
Prep Work
Before we dive into cooking, we’ll prepare our ingredients to streamline the process and enhance flavors. Start by gathering the 2 pounds of cubed beef stew meat, 1 large chopped onion, 4 medium carrots sliced into 1/2-inch pieces, 3 stalks of celery diced, 4 medium potatoes cubed, 2 cups of green beans trimmed and cut, and 1 cup of corn kernels.
- Wash and chop vegetables: Thoroughly rinse all vegetables under cold water then chop them as specified to ensure they’re ready for even cooking and to maximize their crisp texture in the final soup.
- Season the beef: In a bowl, toss the 2 pounds of beef cubes with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of dried thyme for a robust flavor base that infuses the meat with savory notes.
- Measure liquids and seasonings: Combine 8 cups of beef broth, 2 bay leaves, and any additional herbs like fresh thyme if available, setting them aside to blend seamlessly later.
This prep sets the stage for a soup bursting with the earthy sweetness of vegetables and the tender juiciness of beef.
Cooking the Soup
Now we cook the soup in a large stockpot, building layers of flavor that make this dish irresistible with its rich broth and hearty chunks.
- Brown the beef: Heat 2 tablespoons of oil in the stockpot over medium-high heat then add the seasoned 2 pounds of beef cubes. Sear for 5-7 minutes until browned on all sides, releasing a mouthwatering, caramelized aroma that promises deep flavor.
- Sauté the aromatics: Add the chopped onion, carrots, and celery to the pot with the beef. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness, filling the kitchen with a fresh, vegetal scent.
- Add remaining ingredients: Stir in the cubed potatoes, green beans, corn kernels, 8 cups of beef broth, and 2 bay leaves. Bring the mixture to a boil then reduce heat to low and simmer for 45-60 minutes until the beef is tender and vegetables are perfectly al dente, creating a harmonious blend of textures and tastes.
- Season to taste: Once simmered, remove the bay leaves and adjust seasoning with additional salt and pepper if needed, ensuring the soup achieves a balanced, savory profile that’s both comforting and nutritious.
This step yields approximately 8 pints of soup, as noted in our ingredients section, ready for the next phase.
Canning Process
With the soup cooked, we move to canning to preserve its freshness and safety, following USDA guidelines for a reliable, year-round option.
- Prepare the jars: Sterilize 8 pint-sized tempered glass jars, lids, and rings by boiling them in water for 10 minutes to prevent contamination and ensure longevity.
- Fill the jars: Using a canning funnel, ladle the hot soup into the jars, leaving 1-inch headspace at the top for proper sealing. This allows for expansion during processing and maintains the soup’s vibrant flavors.
- Remove air bubbles and seal: Gently run a non-metallic utensil around the inside of each jar to release any trapped air bubbles then wipe the rims clean. Secure the lids and rings fingertip-tight to create an airtight seal that locks in the soup’s hearty essence.
- Process in the pressure canner: Place the jars in the pressure canner with 2-3 inches of water, secure the lid, and process at 10 pounds of pressure for 75 minutes for pints (adjust for altitude as per USDA recommendations). This step ensures the soup is safely preserved, retaining its tender beef and vegetable goodness for up to a year.
Always prioritize safety by double-checking your pressure canner’s gauge and consulting official guidelines to enjoy this homemade delight worry-free.
Conclusion
We’ve shared our favorite way to preserve vegetable beef soup, turning fresh ingredients into a pantry staple that’s both nutritious and delicious.
It’s rewarding to know we’ve got homemade meals ready for busy days or unexpected guests.
By following our tips, you’ll enjoy the confidence of safe canning and the taste of real, wholesome food year-round.
Frequently Asked Questions
What are the key ingredients for homemade vegetable beef soup?
The main ingredients include 2 pounds of cubed beef stew meat, a large chopped onion, and fresh vegetables like carrots, celery, potatoes, green beans, and corn. You’ll also need beef broth, salt, pepper, bay leaves, and thyme for flavor. These combine to make about 8 pints of nutritious soup. Using high-quality, fresh produce and meat ensures the best taste and nutrition.
What equipment is needed to can vegetable beef soup?
Essential tools include a large stockpot for cooking, a cutting board, sharp knife, and measuring cups for prep. For canning, use tempered glass jars, lids and rings, a pressure canner, jar lifter, and canning funnel. These items help ensure safe, efficient preservation while following USDA guidelines for long-lasting results.
How do I prepare and cook vegetable beef soup for canning?
Start by washing and chopping vegetables, then brown the beef in a stockpot. Sauté onions and other aromatics, add vegetables, broth, and seasonings, then simmer until flavors meld. Once cooked, fill sterilized jars with the hot soup, remove air bubbles, seal, and process in a pressure canner. Always follow USDA guidelines for safety.
Is canning vegetable beef soup safe?
Yes, when done correctly. Use a pressure canner to reach the necessary temperatures for low-acid foods like this soup, and adhere to USDA guidelines to prevent botulism. Sterilize jars, use fresh ingredients, and check seals after processing. This ensures your homemade soup is safe and enjoyable year-round.
How long can I store homemade canned vegetable beef soup?
Properly canned vegetable beef soup can last up to 1 year in a cool, dark place. Store in sealed jars away from heat and light. Once opened, refrigerate and use within 3-4 days. Always inspect for signs of spoilage before consuming, and follow USDA storage recommendations for best quality.
What are the nutritional benefits of vegetable beef soup?
This soup provides protein from beef, vitamins from fresh vegetables like carrots and potatoes, and minerals from broth. Each pint offers balanced nutrition with low calories, making it a healthy meal option. Using seasonal produce maximizes flavor and nutrients, but consult USDA guidelines for accurate estimates based on your recipe.