Go Back
Print Recipe
No ratings yet

Canning White Bean and Kale Soup

White bean and kale soup is a hearty vegetarian comfort food classic, and now it's easy to make as a canning recipe for your pantry shelf.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

  • 1 lb 454 g dried great Northern beans (or other white beans)
  • 2 cups 320 g chopped onions
  • 2 cups 480 ml vegetable broth
  • ½ lb 226 destemmed and chopped kale, chard, or other greens
  • 1 Quart 960 ml water
  • 4 cloves garlic minced
  • 1 tbsp 15 ml white wine vinegar
  • 1 tsp non-iodized salt
  • ½ tsp ground black pepper

For serving:

  • Smoked paprika
  • ¼ cup 60 ml cream
  • Croutons

Instructions

  • Prepare your canning jars, lids, and the pressure canner itself. You will need seven 1-pint jars (500 ml). 
  • Fill the canner with a few inches (8 cm) of water, based on your manufacturer's instructions, and palace the canner on the stovetop over low heat with the jars inside. The water needs to be around 180 degrees Fahrenheit, or 82 degrees Celsius.
  • Drain the water from the soaked beans, placing the beans in a large stockpot. Cover them with fresh water. 
  • Bring the beans to a boil, then remove them from the heat and drain the water.
  • Put the beans back into the stockpot, then add the water, broth, garlic, onions, greens, salt and pepper, and vinegar. Bring everything to a boil over high heat, then reduce to a gentle boil and boil for five minutes.
  • Remove the stockpot from the heat, then pour the soup or ladle it into the prepared jars. Try to ladle the solids first, so you have an even distribution among the jars. 
  • Divide the broth equally among the jars, leaving about one inch (or 2.5 cm) of headspace. 
  • Use a bubble removal tool to remove the bubbles, then recheck the headspace. If you're short on broth, use boiling water or hot chicken broth to top the jars off.
  •  Wipe the rims clean with a damp cloth, then put the bands and lids on the jars and load them into the pressure canner.
  • Process the jars, based on the manufacturer's instructions, at 10 lbs of pressure (69 kPa) for 75 minutes for pints. Adjust for altitude or your manufacturer's recommendations as needed.
  • When you are done processing, let the canner depressurize on its own. Remove the jars and allow them to cool on the counter for 12 hours. 
  • Check the seals and store your jars for up to one year.

Notes

Altitude Adjustments for Canning Soup

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increases. 
Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure