This Hearty Beef Vegetable Soup is a perfect blend of tender beef, wholesome vegetables, and robust flavors that meld beautifully over time. Canning the soup ensures you have a quick, nourishing meal ready at any moment, ideal for cold nights or whenever you crave something comforting. The slow simmering of the beef with a medley of fresh vegetables in a rich broth allows the flavors to develop deeply, offering a satisfying taste with every spoonful. This soup is not just a meal; it’s a warm, comforting hug in a jar.
Ingredients:
- 2 pounds beef stew meat, cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, diced
- 3 celery stalks, diced
- 2 large potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- 1 can (15 oz) diced tomatoes, undrained
- 8 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions:
- Prepare the Meat and Vegetables:
- Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat in batches, browning all sides. This process helps to seal in the flavor of the beef. Once browned, remove the beef and set it aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.
- Add the Vegetables:
- Stir in the carrots, celery, potatoes, green beans, corn, and peas. Cook for about 5 minutes, allowing the vegetables to begin to soften.
- Combine Ingredients:
- Return the browned beef to the pot. Add the diced tomatoes with their juice, beef broth, and tomato paste. Stir well to combine all ingredients. Add the bay leaf, dried thyme, dried basil, salt, and pepper.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked.
- Finish the Soup:
- Add the Worcestershire sauce and apple cider vinegar, and stir to combine. Taste and adjust seasoning if necessary.
- Prepare for Canning:
- While the soup is simmering, prepare your jars and lids according to standard canning procedures. Sterilize the jars and keep them hot. Prepare a pressure canner as per the manufacturer’s instructions.
- Fill the Jars:
- Ladle the hot soup into prepared jars, leaving 1-inch headspace. Make sure each jar has an even distribution of beef and vegetables. Remove any air bubbles and wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
- Process the Jars:
- Place the jars in the pressure canner. Process the jars at 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts, adjusting for altitude if necessary.
- Cool and Store:
- Once processing is complete, turn off the heat and allow the pressure to return to zero naturally. Remove the jars from the canner and let them cool on a towel-lined counter. Check the seals after 24 hours. Any jars that have not sealed properly should be refrigerated and used within a few days. Store sealed jars in a cool, dark place.
