Preserving the Flavor: Canning Your Own Vegetable Beef Soup

There’s nothing quite like the comforting taste of a warm bowl of homemade vegetable beef soup. The combination of savory beef, hearty vegetables, and flavorful broth is a favorite for many, especially during the colder months. While you can certainly enjoy a homemade batch right away, preserving the flavor for later is a great way to always have a comforting meal ready to go. Canning your own vegetable beef soup allows you to stock your pantry with a tasty and nutritious option for those busy days when you just don’t feel like cooking.

Canning vegetable beef soup not only preserves the flavors but also the nutrients, making it a healthy and convenient option to have on hand. With a few simple steps and the right equipment, you can enjoy the taste of homemade soup anytime you want. Here’s a simple recipe for vegetable beef soup that you can can to enjoy for months to come.

Vegetable Beef Soup Recipe

Ingredients:
– 1 pound beef stew meat, cut into small cubes
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 can (14.5 ounces) diced tomatoes
– 3 carrots, sliced
– 2 stalks celery, sliced
– 2 potatoes, peeled and diced
– 1 cup green beans, cut into 1-inch pieces
– 1 cup corn kernels
– 1 cup peas
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste

Instructions:
1. In a large pot, brown the beef stew meat over medium-high heat until it is browned on all sides.
2. Add the chopped onion and minced garlic to the pot and cook until the onions are translucent.
3. Pour in the beef broth and diced tomatoes, and add the carrots, celery, potatoes, green beans, corn, and peas.
4. Stir in the dried thyme and oregano, and season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender and the meat is cooked through.
6. Once the soup is done, it’s time to can it for future enjoyment. Ladle the hot soup into sterilized mason jars, leaving about 1 inch of headspace at the top. Wipe the rims of the jars to remove any residue and place the lids and rings on the jars.
7. Process the jars in a pressure canner according to the manufacturer’s instructions, generally at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts.
8. After processing, carefully remove the jars from the canner and allow them to cool to room temperature. Check for a secure seal before storing the jars in a cool, dark place.

Canning your own vegetable beef soup is a great way to have a comforting and nutritious meal ready to go whenever you need it. With this simple recipe, you can enjoy the flavors of homemade soup anytime, making mealtime a breeze. So go ahead and stock your pantry with the delicious taste of homemade vegetable beef soup!