Pressure canning Vegetable Beef soup


Using fresh vegetables and meat, you can create an appetizing dish for the winter. Canning a pressure canning vegetable beef soup might seem complex at first glance. However, thanks to our detailed recipe, you will have no trouble preparing it.

Canned soup with beef and vegetables

This soup can simply be reheated and consumed, as it is very filling and delicious. The vegetables are tender, the potatoes are creamy, and the meat easily falls apart with a fork. Don’t forget to sterilize the jars and lids before you start cooking.

You can sterilize them in the oven, boiling water, microwave, or multicooker.


  • 1.5 pounds of beef for stewing, cut into cubes
  • 4 cups of beef broth
  • 1 cup of chopped onion
  • 3 carrots, peeled and sliced
  • 1 cup of chopped celery
  • 2 large potatoes, peeled and cubed
  • 28 ounces of canned tomatoes
  • 1 tablespoon of sugar
  • 2 teaspoons of salt, or to taste
  • 1/2 teaspoon of freshly ground black pepper, or to taste
  • 1/2 teaspoons of Italian seasoning or
  • 1/2 teaspoon of crushed rosemary
  • 1/2 teaspoon of crushed rosemary
  • 1/2 teaspoon of ground thyme
  • 1/2 teaspoon of ground marjoram
  • 1 cup of frozen peas, optional


  1. Prepare 6-7 pint jars, lids, and sealing rings. Sterilize the jars and keep them in hot water until you begin canning. Check that there is an adequate water level in the pressure cooker, indicated as “fill,” and that the water is boiling.
  2. To start cooking, brown the meat over high heat in a stainless steel pot or an enameled Dutch oven, using a bit of olive oil to prevent sticking. Then add the remaining ingredients and cook on medium-high heat for about 10 minutes to blend the flavors. Turn off the heat and start pouring the mixture into the jars.
  3. Arrange the sterilized jars on a kitchen towel in a semicircle, leaving space for the pot. Using a slotted spoon, transfer the meat and vegetables into the jars, filling them halfway, then top up with broth, leaving about one inch of free space at the top. Start filling from one side of the semicircle and move to the other end. Remove any air bubbles and add more liquid if necessary. Wipe the rims of the jars with a clean paper towel dampened with white vinegar to remove any food residue that could interfere with sealing. Using a special tool, retrieve the lids from the hot water and place them on the clean jar rims. Screw on the rings until snug.

Recipe for beef with vegetables in a jar

Certainly, in the recipe, you can substitute beef with other types of meat such as chicken, lamb, or pork. You can also try varying the dish with different vegetables. If you prefer bell peppers, green beans, or Brussels sprouts, feel free to add them to the dish! The recipe is designed for three one-liter jars.


  • Beef: 1.5 kg
  • Onions: 3 pieces
  • Carrots: 2 pieces
  • Salt: 2 teaspoons
  • Ground black pepper: 1 teaspoon
  • Meat seasoning: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Garlic cloves: 3
  • Vinegar: 3 teaspoons


  1. Cut the beef into small pieces and place in a bowl. Add salt and spices, then mix well.
  2. Slice the onion into thin half-rings and the carrots into circles.
  3. In sterilized jars, start with a layer of meat, then a layer of onion, another layer of meat, peas, and carrots. Fill the remaining space with meat.
  4. Add a clove of garlic and one teaspoon of vinegar to each jar. Seal the jars with lids. Line the bottom of a pot with a towel, place the jars inside, and fill with water.
  5. Cook on low heat for three hours, then let the jars cool in the pot, wrapped in a towel, until they reach room temperature.

Canned soup with chicken fillet

We offer another soup recipe for winter for those who do not eat beef or want a more dietary option. You can use any chicken meat, but we recommend chicken breast for this recipe. Pork or beef can also be used, but keep in mind that the cooking time for these meats should be increased, and unlike chicken, they need to be fully cooked.


  • Eggplants: 3-4 kg
  • Bell peppers: 1 kg
  • Chicken breast: 1 kg
  • Onions: 0.5 kg
  • Tomato sauce: 0.5 liters
  • Vegetable oil: 0.5 liters
  • One head of garlic
  • Vinegar: 150 g
  • Sugar: 150 g
  • Salt, pepper, spices to taste


  1. Boil the chicken breast until it is half-cooked, then cut it into strips or cubes.
  2. Also, cut the eggplants and bell peppers into strips. If desired, you can peel the eggplants, salt them, and let them sit for a while to release juice, then drain the juice. Slice the onions into half rings.
  3. In a saucepan over medium heat, fry the eggplants, peppers, and onions in oil for 10 minutes.
  4. If necessary, add 150-200 g of water if the vegetables do not release enough juice.
  5. Add tomato sauce, vinegar, sugar, and spices to the mixture.
  6. Add garlic pressed through a garlic press, mix thoroughly, and simmer everything together for an hour, stirring occasionally.
  7. Distribute the finished mixture into sterilized jars and sterilize for 20-25 minutes.

By following all the guidelines for cooking and canning beef with vegetables for long term storage you will get a great result that will please. By following these steps, you can prepare a healthy and long-lasting dish that will preserve the freshness and flavor of the ingredients.

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