Delicious Beef Vegetable Soup (Canning Recipe)
This hearty Beef Vegetable Soup is made for canning — packed with tender beef, colorful vegetables, and savory broth, it's the perfect homemade meal to enjoy anytime straight from your pantry!
Equipment
- Large Stockpot
- Pressure Canner
- Slotted Spoon
- Quart or Pint Jars
- Jar Lids and Rings
Ingredients
Soup Ingredients
- 1.5 pounds stewing beef cut into small cubes
- 1 quart beef broth
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 2 small onions chopped
- 2 large potatoes peeled and cubed
- 28 ounces canned diced tomatoes
- 1 cup peas fresh or frozen
- 2 teaspoons salt
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon dry marjoram
- olive oil for browning beef
Instructions
- Heat olive oil in a stockpot and brown beef cubes. Optionally deglaze with broth or red wine.
- Add all other ingredients to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Fill clean jars halfway with solids (meat and vegetables), then top off with broth, leaving 1 inch of headspace.
- De-bubble jars, wipe rims clean, and place lids and rings.
- Process jars in a pressure canner at 10 lbs pressure (weighted gauge) or 11 lbs (dial gauge): 90 minutes for quarts or 75 minutes for pints. Adjust for altitude if necessary.
Notes
Always use a pressure canner for canning beef soups to avoid botulism risk. The soup can be thickened when reheating after opening the jar, if desired.