Preserving recipe
Bean and Vegetable Soup for Canning
A hearty bean soup with vegetables as a shelf-stable food supply. Filling and canned without unsafe additions.
35 min.
60 min.
16
4
Medium
Ingredients
600 g dried white beans or kidney beans
600 g carrots
400 g celery
400 g onions
300 g peppers
2.8 l vegetable stock or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
2 bay leaves
1 tsp sweet paprika
1 tsp dried thyme
Do not add before canning:
cream, milk, flour, starch, rice, pasta or sausage.
Method
2. Discard the soaking water and rinse the beans thoroughly.
3. Pre-cook the beans in fresh water until they are hot and partly cooked, but not falling apart.
4. Clean and dice the carrots, celery, onions and peppers.
5. Heat the oil in a large pot and briefly sauté the onions.
6. Add the beans, vegetables, stock or water and spices.
7. Heat everything thoroughly, but do not cook it down until thick.
8. Remove the bay leaves.
9. Do not purée or thicken the soup.
10. Fill the hot soup into clean canning jars. Leave enough headspace.
11. Seal the jars and process only in a pressure canner according to the appliance instructions and suitable tested times for beans and vegetables.
12. Before eating, heat completely and boil vigorously for several minutes.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When correctly processed in a pressure canner, it will usually keep for up to 12 months.
Safety note
Beans and vegetables are low-acid foods. This soup must not be canned in a water bath. Use only a pressure canner. Do not purée before canning and do not add cream, milk, flour, starch, rice, pasta or sausage.