This Beef and Vegetable Soup is delicious, easy to make and it’s a great way to preserve your summer vegetable harvest, too!
Today, I’ve partnered with Denali Canning to bring you this yummy Beef and Vegetable Soup recipe.
I realize that a hot bowl of soup on a cold winter night is still a few months away, but, this recipe is perfect for canning during the summer harvest!
Before we start talking about the soup, I’d like to just take a second to introduce you to Denali Canning, as they’re a fairly new company and you might not have heard of them yet…but you need to!
Let’s start with the most important part…
Denali Canning lids offer a 99.8% seal rate!
And if you’re a regular canner, I’m sure you know that the other company isn’t offering that same guarantee…nor are 99% of those lids properly sealing.
So, if you’re interested in trying a new brand, the Denali Canning lids are truly worth the value!
Oh and speaking of value, these lids cost just $0.41 each at their regular retail price!
It doesn’t get much better than that!
The company is located in Delaware, so you can trust in the fact that you’re supporting American workers when you shop Denali Canning. The lids are currently manufactured in China, but, they are working hard to move future manufacturing to the United States.
The lids are currently available at Walmart, Fareway, Theisen’s, Amazon and of course, their own website.
And speaking of their website, if you head over there, you’ll find a ton of information about them and the values they stand for, including my very favorite statement from their FAQs section:
“We at Denali appreciate everything that you are supporting us on, while we move forward in our ultimate mission to bring manufacturing back to the USA. Each purchase you make today helps us fund a better tomorrow! Every single dollar you spend with us goes immediately back to reinvesting in the US.
It is our belief that Canning is a true American tradition, and manufacturing should be as well! No more relying on other countries for the sustainability of our children’s futures! It all starts here and ends here. Let’s move forward together and… Let’s get Canning!”
This statement alone, makes me feel good about partnering with them as they push forward on their goal to bring canning manufacturing back to the USA.
I’m honored to play a tiny part in supporting this small business and I hope you will too!
Okay, let’s get back to the soup…
How to Can Beef and Vegetable Soup
Now, full disclosure…I didn’t use my garden harvest for this soup…
It’s a little too early in the season for corn and green beans here, so instead, I used frozen mixed vegetables.
Of course, I’d prefer to use my garden vegetables and I will make another batch after the harvest is complete. But, as you can see, even if you don’t have an abundant garden harvest, you can still make this delicious soup with some frozen veggies instead!
Mix and match using any of the following vegetables:
- Sweet Potatoes
- White Potatoes
- Winter Squash
- Spinach and Other Greens
I used thyme, rosemary and basil in my soup. But, feel free to play with the spices and herbs, depending on your family’s preferences or whatever you might have growing in the garden.
If you don’t have beef stew meat, cut up a steak or a roast and use that instead.
No steak or roast? Use ground beef! It’ll be similar to my Hamburger Soup instead.
No beef broth on hand? Use bouillon and water instead.
Furthermore, you could even switch out the beef for chicken and the beef broth for chicken broth and turn it into Chicken and Vegetable Soup.
It’s really easy to switch up everything in this soup!
All you have to do to make this soup is brown some beef stew meat…
Add some vegetables and a few herbs and spices…
Finally, dump in some broth…
Then, let it cook for a few minutes to incorporate all the flavors.
After it’s cooked for a few minutes and the flavors are all mixed up together, scoop your soup into some pint sized jars and pressure can it for the winter!
Oh and if you don’t know how to can or you’re just not interested in doing it, you can freeze this soup for up to 6 months, too!
So, be sure to give it a try, you’re going to love having it on the shelf on a cold winter night!
And don’t forget to pick up some Denali Canning lids to preserve your soup!
Oh and by the way, the Denali Canning company was kind enough to set up a coupon code just for you!
* Use SPENDNSAVE to get 15% off your $75 order from www.denalicanning.com. *
Here’s the recipe:
- 1 tablespoon olive oil
- 4 lbs. beef stew meat
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup carrots, diced
- 1 cup green beans or peas
- 1/2 cup corn
- 2 cups tomatoes, crushed
- 2 cups beef broth
- 1 sprig of each: thyme, rosemary, basil (or 1/2 teaspoon each of dried herbs)
- Heat olive oil on medium-high temperature, in a 6-qt. stock pot.
- Arrange beef pieces in the bottom of the pot and sprinkle with salt and pepper. Saute for 3 to 5 minutes or until brown.
- Add all of the vegetables, including the tomatoes and continue to cook for 2 to 3 minutes).
- Pour beef broth over the meat and vegetables. Add herbs and cook for an additional 10 minutes.
- Ladle soup into prepared pint jars.
- Cover with clean, Denali Canning lids and rings.
- Process in a pressure canner for 75 minutes at 10 lbs. of pressure.
Using quarts instead of pints? Process for 90 minutes instead!
You might also like:
- Homemade Healing Soup for Colds and Flu
- Homemade Chicken and Stars Soup Recipe
- Slow Cooker Hamburger Soup in Homemade Bread Bowls
Have an Awesome Day!
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.