Embrace the comfort and convenience of Hearty Hamburger Soup Canning, a fantastic way to preserve a hearty, flavorful meal that’s ready in minutes. This recipe unlocks a world of delicious, ready-to-eat soup, perfect for busy weeknights or unexpected guests, without sacrificing taste or quality.
Key Ingredients for Hearty Hamburger Soup Canning
- 2 pounds lean ground beef
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 6 cups beef broth
- 2 (15-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 cup elbow macaroni
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional: 1 cup frozen corn or peas for added texture and sweetness
How to Make Hearty Hamburger Soup Canning
This hamburger soup canning recipe is designed for maximum flavor with minimal fuss, delivering a rich, satisfying meal that’s surprisingly simple to prepare. With a hands-on time of about 30 minutes and canning time, you’ll be stocking your pantry with comforting goodness. The robust blend of savory ground beef, tender vegetables, and aromatic herbs creates a truly comforting experience in every spoonful.
Step-by-Step Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it’s browned throughout. Drain off any excess grease.
- Sauté the Aromatics: Add the olive oil to the pot with the browned beef. Stir in the chopped onions, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Build the Soup Base: Pour in the beef broth, diced tomatoes (with their juices), and tomato sauce. Stir to combine all the ingredients.
- Add Seasonings and Pasta: Stir in the Italian seasoning, thyme, salt, and pepper. Bring the soup to a boil. Once boiling, add the elbow macaroni.
- Simmer and Cook Pasta: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the macaroni is cooked al dente. If adding frozen corn or peas, stir them in during the last 5 minutes of simmering to heat through.
- Prepare for Canning: For canning, it’s crucial to follow safe canning practices. Ladle the hot soup into sterilized canning jars, leaving a 1-inch headspace. You can add additional liquid (hot beef broth) if needed to maintain this headspace.
- Process the Jars: Wipe the rims of the jars clean and place the sterilized lids and rings on securely, but not overly tight. Process the jars in a boiling water canner according to recommended guidelines for soup (typically 75-90 minutes for pints or quarts, depending on altitude).
- Cool and Store: Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. You’ll know they’ve sealed properly if the centers of the lids are slightly indented and don’t flex when pressed. Check seals and store in a cool, dark place.
Why You’ll Love This Hearty Hamburger Soup Canning
This hamburger soup canning is a game-changer for busy households, offering a deeply satisfying and incredibly convenient meal solution. It’s not just about saving time; it’s about savoring those rich, savory flavors of perfectly cooked ground beef and tender vegetables that remind you of a home-cooked meal, without all the last-minute prep. The convenience of opening a jar of this delicious soup is unparalleled, especially when compared to the effort of making it from scratch after a long day.
Imagine the joy of simply heating a jar of this flavorful soup, perhaps topping it with a dollop of sour cream, a sprinkle of fresh chives, or some crunchy croutons. It’s a comforting embrace in a bowl, ready to nourish you and your loved ones instantly. Forget the pre-packaged, often bland alternatives; this homemade canned soup is a testament to delicious, practical food preservation. Ready to transform your pantry and your mealtime? Give this hamburger soup canning a try – your future self will thank you!
Storing and Reheating Tips
Storing:
- Properly canned jars of hamburger soup will remain fresh in a cool, dark pantry for up to 12-18 months.
- Ensure jars are sealed tightly before storing. Discard any jars with compromised seals.
- Refrigerate any uneaten portions of soup that have been opened. Leftovers will last for 3-4 days in the refrigerator.
Reheating:
- From Canned Jars: Pour the contents of a sealed jar into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated through. Do not boil.
- From Refrigerated Leftovers: Transfer the refrigerated soup to a saucepan and heat over medium-low heat, stirring frequently, until hot. Alternatively, you can reheat individual portions in the microwave.
- Freezing for Future Meals: While canning is preferred for long-term storage, you can also freeze portions of the cooked soup before canning if you don’t have canning supplies. Allow the soup to cool completely, then ladle into freezer-safe containers or bags, leaving headspace for expansion. Frozen soup is best consumed within 3-4 months for optimal quality.
Final Thoughts
This hamburger soup canning recipe is a testament to how delicious and practical homemade preservation can be. It’s a simple yet incredibly rewarding way to ensure a comforting meal is always at your fingertips. Give this recipe a try and experience the satisfaction of your own homemade, ready-to-eat deliciousness!
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Hearty Hamburger Soup Canning
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it’s browned throughout. Drain off any excess grease.2 pounds lean ground beef
- Add the olive oil to the pot with the browned beef. Stir in the chopped onions, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.2 tablespoons olive oil, 2 large yellow onions, 4 carrots, 4 stalks celery
- Pour in the beef broth, diced tomatoes (with their juices), and tomato sauce. Stir to combine all the ingredients.6 cups beef broth, 2 (15-ounce) cans diced tomatoes, 1 (15-ounce) can tomato sauce
- Stir in the Italian seasoning, thyme, salt, and pepper. Bring the soup to a boil. Once boiling, add the elbow macaroni.2 teaspoons dried Italian seasoning, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup elbow macaroni
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the macaroni is cooked al dente. If adding frozen corn or peas, stir them in during the last 5 minutes of simmering to heat through.1 cup frozen corn or peas
- Ladle the hot soup into sterilized canning jars, leaving a 1-inch headspace. You can add additional liquid (hot beef broth) if needed to maintain this headspace.6 cups beef broth
- Wipe the rims of the jars clean and place the sterilized lids and rings on securely, but not overly tight. Process the jars in a boiling water canner according to recommended guidelines for soup (typically 75-90 minutes for pints or quarts, depending on altitude).
- Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. You’ll know they’ve sealed properly if the centers of the lids are slightly indented and don’t flex when pressed. Check seals and store in a cool, dark place.