Vegetable Soup Recipe

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Vegetable Soup
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  1. PREPARE pressure canner. Heat 14 pint jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
  3. LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 471.85 Kcal (1976 kJ)
Calories from fat 12.91 Kcal
% Daily Value*
Total Fat 1.43g 2%
Sodium 492.39mg 21%
Potassium 2336.93mg 50%
Total Carbs 96.85g 32%
Sugars 22.29g 89%
Dietary Fiber 26.35g 105%
Protein 23.51g 47%
Vitamin C 38.5mg 64%
Vitamin A 1.5mg 51%
Iron 6.3mg 35%
Calcium 164.3mg 16%
Amount Per 100 g
Calories 70.17 Kcal (294 kJ)
Calories from fat 1.92 Kcal
% Daily Value*
Total Fat 0.21g 2%
Sodium 73.22mg 21%
Potassium 347.53mg 50%
Total Carbs 14.4g 32%
Sugars 3.32g 89%
Dietary Fiber 3.92g 105%
Protein 3.5g 47%
Vitamin C 5.7mg 64%
Vitamin A 0.2mg 51%
Iron 0.9mg 35%
Calcium 24.4mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
  • 11

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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