Tuesday, January 31, 2012

Grab 'N' Go Canned Soup... Part 1 Hamburger Vegetable Soup

While searching for a can of soup in my pantry at the last minute before running out the door, late for work with no leftovers from the night before, and finding nothing to my liking... the idea popped into my head... why don't I can up some GOOD soup, with ingredients I recognize, and meat that I know is real meat and not pressed pieces and parts that are barely recognizable as meat...

The idea progressed... I could can the soup in wide mouth pint jars... reheat at work IN THE JAR, and eat. How easy would that be? *Head Slap* Why had I not thought of this before??? So I did it...

First soup... Hamburger Vegetable...

Here's what I did...

I browned a pound of ground beef and drained it well...

I diced a couple (2-3) potatoes and added them...

...I added a couple diced carrots...

... and a chopped onion...

I like a little something green in my vegetable soup, so I added some fresh green beans I had on hand (if you add green beans, use fresh or frozen, not previously canned, the pressure canning will cook them to pieces if you use previously canned)... you could add peas in place of the green beans, or leave them out entirely if you wish, personal choice...

I added some frozen whole kernel corn (again, personal choice, corn is optional, but tasty!)

I poured a big bottle of vegetable juice cocktail over the meat and veggies (V-8)... you could use just tomato juice, but I love the flavors of the vegetable juice cocktail.

I seasoned my soup with some garlic powder (maybe a teaspoon), and salt and pepper.

Then I brought the mixture to a boil over medium high heat. (if I wasn't gonna can this, I'd then reduce the heat and let it simmer until the veggies were soft and the flavors married)... but for canning, just bring it to a boil to heat things through... the canner will soften things up.

While the soup was heating, I heated my wide mouth pint jars in boiling water and simmered my lids in boiling water and kept everything hot until I was ready for them.

I ladled the soup into the jars, leaving a good half inch headspace. I tightened the hot lids on to fingertip tightness. 

I place the jars in my pressure canner and processed them at 10 pounds of pressure for 70 minutes (quarts would take 90 minutes)... after the processing was complete, I removed the canner from the heat and let the pressure drop to ZERO before removing the lid and removing the jars using my jar lifter and setting them on a folded dish towel on the counter to cool and seal...

... That PING of each successfully sealed jar is music to my ears!

Yummy soup to Grab 'n' Go! This recipe made about 7-8 pints of delicious hamburger vegetable soup.

If you're someone who forgets to order food online through a Medifast retailer or a different diet plan similiar to Medifast, you know what it's like to not have food around the house so having several jars of soup like this could really come in handy if you're ever busy or be a life saver if you're having company!

For a printable copy of the recipe, click here.

Canning Granny©2012 All Rights Reserved


  1. I forgot about canning soup. I have a veggie beef recipe that I love that would can well and a black bean taco soup one too!

  2. Found your yummy recipe on Pinterest! I was wondering if I need to adjust the time and/or pressure for high elevation (6500 feet)? Can't wait to try this and hope you post more canning recipes! Thanks!

    1. From what I can find (I checked several website canning charts just to be sure), 6,000-8,000 feet elevation needs to increase the pressure to 14 pounds pressure, the times are the same. ~~Granny

  3. I know this might be the dumbest question ever but canning is pretty new to me - about how long will something like this last on the shelf, and how does the hamburger not go bad? Thanks!!

    1. No question is a dumb question... the shelf life of canned soup would be at least a year (probably longer). Pressure canning heats the product to a temperature that kills any bacteria that would cause spoilage, and causes the jars and lids to create a vacuum, removing oxygen from the product and inhibiting any additional bacteria growth (that's as simply as I know how to put it). Hope that helps. Thanks for reading! ~~Granny

  4. That is a great idea. I never would have thought to put them in serving size jars. Your soup looks yummy!

  5. Thanks for the info - now I need to give that a try!

  6. If one didn't have a pressure cooker canner...could they use regular blue granite colored canner ? Thanks!

    Mrs. Turkey

    1. Anything containing meat or low-acid veggies must be pressure canned to be safe. ~~Granny

  7. I stumbled on your site today and am so happy I did! My husband and I were just discussing canning but have absolutely NO IDEA where to start. Guess I better be shopping for a pressure cooker because I am excited to try these recipes. Thanks!

  8. I have a question. My 8 QT pressure "cooker"--not "canner"--can fit 5 pint jars perfectly with a good amount of head space. The amount of pressure in the cooker is 15 psi. Is it possible to can ground beef using my pressure cooker this way? I REALLY want to try these recipes, but can't afford to purchase a pressure "canner". I'm on pins and needles awaiting your answer...THANK YOU!

    1. Yes! Can pints for 70 minutes at the 15 psi. ~~Granny

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  11. My pressure cooker/caner has no pressure gauge and I cannot find the book. I have canned green beans with total success. Do you think this will be fine?

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  17. In the past I alway take my leftover soup and freeze 2 cups in a ziploc bag. I take the frozen bag in the morning and let it thaw in the fridge. I have a soup mug that lives in my desk at work.

    This is a great method since I have such small freezer space!

    Question - do you think that I could put raw beef cubes in the jars, and ladle the hot soup over top and then pressure can? I normally make vegetable beef soup with a cut up roast, but I don't want to make the beef tough by cooking it twice.

    Thank you!

    1. Yes, indeed... raw beef cubes would can nicely. ~~Granny

  18. Question: It looks like you have a glass top cook stove. I've been warned of the dangers of cracking the glass top when canning with a pressure cooker and am concerned to try it. Have you ever had any trouble with it?

    1. Sharon, Yes I do have a glass top, it came with the house we bought a couple years ago so I had no real choice. I have canned a LOT on it and have never had any trouble at all. ~~Granny

  19. Thanks for showing your cooking to us. I hope to follow your tips. Did you ever order Thai food and soup online? ChefOnline has brought a large number of restaurants together in a platform where the restaurants owner do the online food delivery. You can try once at least.

  20. How much water duo you use in the pressure canner?you didn't say.

    1. It varies with the type of canner you have. In my All American, I use 2-3 inches (about 3-4 quarts of water) Check the instruction booklet that comes with your canner. ~~Granny


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