Nothing compares to the comfort of a homemade Beef Vegetable Soup on a chilly day, and canning it means you can enjoy this cozy warmth anytime. This recipe captures the heartiness of tender beef, the natural sweetness of carrots and corn, and the satisfying bite of green beans and potatoes, all infused with aromatic herbs. With each spoonful, you’ll taste the richness developed during slow simmering, transforming simple ingredients into a hearty, flavorful soup.
Ingredients:
- 2 lbs beef stew meat, cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 4 cups water
- 3 large carrots, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup celery, diced
- 2 cups diced tomatoes (fresh or canned)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 large potato, diced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions:
- Prepare the Beef and Broth: In a large stockpot, heat a small amount of oil over medium-high heat. Add the cubed beef, browning each side. This sears the meat, locking in flavor. Once browned, add diced onion and minced garlic, cooking until softened.
- Combine Vegetables and Spices: Add the beef broth, water, carrots, green beans, celery, tomatoes, corn, peas, and potatoes to the pot. Stir well to ensure even distribution of ingredients.
- Seasoning: Add bay leaves, thyme, and parsley to the pot. Season with salt and pepper to taste, adjusting as needed. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes or until the vegetables are tender and the beef is fully cooked.
- Prepare Jars for Canning: While the soup is simmering, sterilize your canning jars, lids, and rings. Ensure your jars are warm before filling them to prevent cracking.
- Ladle Soup into Jars: Remove bay leaves from the soup. Carefully ladle the hot soup into prepared jars, leaving about 1 inch of headspace at the top. This space allows for expansion during the canning process.
- Wipe Rims and Seal: Wipe the rims of each jar with a damp cloth to remove any soup residue, ensuring a clean surface for sealing. Place the lids on top and screw the rings until they’re fingertip-tight.
- Process in Pressure Canner: Place the jars into your pressure canner. Lock the lid and vent the steam according to the canner’s instructions. Process pint jars (16 oz) for 75 minutes at 10 pounds of pressure or quart jars (32 oz) for 90 minutes. Adjust pressure for altitude as needed.
- Cool and Store: Once processing is complete, carefully remove the jars using jar lifters. Place them on a towel-lined surface and let them cool undisturbed for 12-24 hours. Check for seals by pressing on the lids; they should not flex. Label and date your jars, then store them in a cool, dark place.
