Vegetable Soup: A Nutrient-Rich Option for Every Meal
Vegetable Soup is a hearty, nourishing option that I turn to time and time again. Packed with a variety of vegetables like carrots, green beans, corn, tomatoes, and potatoes, it’s an excellent source of vitamins A and K, both of which are essential for immune function and overall health. The soup also provides fiber to support healthy digestion and potassium for muscle and heart health. While some vitamin C may be lost during the canning process due to heat exposure, the soup still retains many of its key nutrients, making it a wholesome, energy-boosting meal that’s easy to enjoy all year round. It’s just as satisfying on its own as it is served with a warm loaf of bread—perfect for cozying up on a chilly day.
Course Soup
Cuisine American
- 3½ cups carrots diced
- 3½ cups green beans cut into 1-inch pieces
- 3½ cups corn kernels
- 3½ cups diced tomatoes
- 3½ cups potatoes diced
- 3½ cups onions diced
- 7 cloves garlic minced
- 14 cups vegetable broth (approximate volume)
- Salt, pepper, and dry herbs to taste
Layer all the veggies and garlic into 7 quart jars, filling halfway.
Add your seasoning, then pour in the hot broth, leaving 1-inch headspace.
Process at 10 pounds pressure for 90 minutes.
Keyword Easy Vegetable Soup, Easy veggie soup, Easy Veggie Soup to Can at Home, Home Canned Veggie Soup, Homemade Veggie Soup