Recipes & Cooking How to Cook Preserving & Canning Canned Vegetable Soup 3.2 (11) Add your rating & review Preserve fresh vegetables from garden or farmer's market by making this home-style soup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Rate PRINT Share Trending Videos Close this video player Prep Time: 1 hr Cook Time: 1 hr 20 mins Total Time: 2 hrs 20 mins Servings: 24 Yield: 6 quarts Jump to Nutrition Facts Ingredients 4 ½ quart chicken, beef, or vegetable broth 4 cup chopped, peeled tomatoes 4 cup whole kernel corn (8 ears) 3 cup cubed, peeled potatoes (1 pound) 2 cup cut green beans 2 cup sliced carrots 2 cup sliced celery 1 cup chopped onion 3 garlic, minced 2 tablespoon snipped parsley or 2 teaspoons dried parsley 1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed 1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed ½ teaspoon pepper 1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed Directions In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp). Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings). Rate It Print Nutrition Facts (per serving) 76 Calories 1g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 76 % Daily Value * Total Fat 1g 1% Sodium 422mg 18% Total Carbohydrate 16g 6% Protein 3g 6% Vitamin C 13mg 14% Calcium 20.2mg 2% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.