Soups & Stewscreativecanning5.0
Canning White Bean Soup with Butternut Squash
Butternut squash pairs perfectly with white beans in this savory, comforting home canned soup recipe.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
📝 Preparation Steps
1
Prepare the pressure canner, jars, and lids. Fill the canner with a few inches of water according to the manufacturer's instructions and keep the jars hot inside it. This is a hot pack recipe, so heat the water to about 180 degrees F.
2
Turn the oven to broil. Toss the cubed butternut squash with the olive oil, spread it on a baking sheet, and broil until browned, stirring once or twice, about 3 to ⏱️ 5 minutes. Do not fully cook the squash. This step is optional, but it adds flavor.
butternut squash (peeled, cubed, and de-seeded, cut into 1-inch or 2.5 cm cubes)2 lbsolive oil2 tbsp
3
Drain the soaked beans, put them in a large stockpot, cover with fresh water, and bring to a boil. Remove from the heat and drain.
4
Return the beans to the pot and add the broiled squash, onions, carrots, tomatoes, broth, vinegar, garlic, and thyme. Bring to a boil over high heat, then reduce to a gentle boil for ⏱️ 5 minutes. The squash and beans will not be fully cooked, and that is fine, since they finish cooking in the jars.
onions (diced)2 cupscarrots (peeled and diced)1 cuptomatoes (peeled and crushed, fresh or canned)5 cupsbroth (chicken or vegetable)6 cupsgarlic (minced)4 clovesdried thyme1 tsp
5
Pack the jars as a brothy soup, filling each one only about halfway with the solid squash, beans, and vegetables, then ladling in broth to cover and bring the jar up to a 1 inch headspace. Keeping the jars half solids and half liquid is what keeps the soup safe, so do not crowd in extra solids.
broth (chicken or vegetable)6 cups
6
Remove the air bubbles and recheck the headspace, topping up with hot broth or boiling water if you come up short on liquid. Wipe the rims with a clean, damp cloth, then apply the lids and bands fingertip tight.
broth (chicken or vegetable)6 cups
7
Process pints for ⏱️ 60 minutes or quarts for ⏱️ 75 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude.
8
Allow the canner to depressurize naturally, then remove the jars and let them cool undisturbed for at least ⏱️ 12 hours before checking the seals.
Nutrition Facts
calories
275 kcal
fat Content
4 g
serving Size
2 cups
fiber Content
11 g
sugar Content
10 g
sodium Content
1606 mg
protein Content
13 g
carbohydrate Content
51 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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