Canning Recipe for Delicious Black Bean Soup

Bowl of canned black bean soup

This canning recipe for delicious black bean soup is a great way to prepare and have this yummy soup on your shelves to eat for any meal.

It makes a hearty soup that is wonderful on a cold winter day or any day. I enjoy taking my jars of ready to eat meals to work for lunch. Canning soup is one of the best things about learning how to can! I include my favorite soups that I can below.

Canning homemade soups saves money, but it is also healthier than buying canned soups from the grocery store, because you know what is going into your soup. No preservatives are added, you can add how much salt or no salt, plus you can season the soup to your preference.

Ingredients for Making the Delicious Black Bean Soup for Canning

  • 3 cups dry black beans
  • 4 cups beef broth
  • Can of Rotel (I used a pint jar of my homemade canned Rotel)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 can green chilis
  • 2 tsp cumin
  • 1 tsp canning salt

Detailed Steps for Making Delicious Black Bean Soup for Canning

The first step is to rinse the dry beans.

Rinsing the dry black beans

Soak the dried beans over night. The next day, drain beans, rinse, and add the beans to a large pot, add fresh water and heat on medium-high heat to boiling. Reduce the heat and simmer for 30 minutes.

Chop up the carrots, celery, bell peppers, and onion. I chopped some of the vegetables in a food processor to make the pieces smaller.

chopping onions for black bean soup

Adding chopped carrots to the pot of beans

After the 30 minutes of simmering the beans, remove the water and then add the remaining ingredients to the pot of beans. This includes the beef broth, rotel, green chilis, cumin, salt, chopped carrots, celery, onion and bell pepper. Chicken broth or vegetable broth could be substituted.

Adding chopped peppers to the pot of black beans for black bean soup recipe for canning
Adding chopped yellow bell pepper to the pot of black bean soup
Adding chopped celery to black bean soup for canning
Adding chopped celery to the black bean soup
Adding cumin to the black bean soup
Adding cumin to the black bean soup

Heat up the ingredients on medium heat and let simmer about 2 minutes. Add the solid portion to the canning jars with a slotted spoon. Fill with solids about 2/3 full.

Solids from the black bean soup in slotted spoon
Adding solids from black bean soup to the jars
adding solids from black bean soup with a canning funnel to the jar
Adding solids from the black bean soup mixture to the jars
solids added to the jars of black bean soup
Solids from black bean soup added to canning jars about 2/3 full

Fill the rest of the jars with the hot liquid from the black bean soup mixture to 1-inch headspace.

Hot liquid from the black bean soup  mixture added to the canning jars
Hot liquids from the black bean mixture added to the canning jars

Wipe top of the jar, remove the air bubbles, and place lids and screw bands on the jars.

Beans are low-acid foods and required to be canned using a pressure canning process. See my article on beginners guide to canning for a complete guide on canning.

Place the hot canning jars into the pressure canner and process according to your canner’s manufacturer’s instructions. Process pint jars for 75 minutes. This recipe can also be easily doubled for quarts and the processing time for quart jars is 90 minutes.

I use the NESCO Electric Pressure Canner. I have included step by step instructions on how to use the NESCO Electric Canner on my website.

When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.

Five jars of canned black bean soup

Enjoy the Delicious Results!

This homemade canned black bean soup has such great flavor! This is a great recipe for a homemade soup. Black bean soup can be served as a variety of options. You can remove some of the black beans and mash with a potato masher or immersion blender to add some creaminess to the soup. You can serve with tortilla chips, or cheddar cheese or sour cream.

Bowl of canned black bean soup

Home food preservation with home canning is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.

Jar of black bean soup

Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. Some of my soup canning recipes include:

I plan to post my recipe for canned black bean soup soon!

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

Some links are affiliate links, which means I make a small commission at no extra cost to you.

Bowl of canned black bean soup

Canning Recipe for Black Bean Soup

Yield: 5 pints
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours

This canning recipe for delicious black bean soup is a great way to prepare and have this yummy soup on your shelves to eat for any meal.

Ingredients

  • 3 cups dry black beans
  • 4 cups beef broth
  • Can of Rotel (I used a pint jar of my homemade canned Rotel)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 can green chilis
  • 2 tsp cumin
  • 1 tsp canning salt

Instructions

  1. Rinse the black beans and then soak overnight.
  2. Drain the beans and add fresh water. Add to a large pot and heat on medium-high heat to boiling, reduce heat and simmer for 30 minutes.
  3. Chop the celery, carrots, onions and peppers.
  4. Add all ingredients to the pot and heat for 5 minutes.
  5. Add the solids to each canning jar with a slotted spoon. Fill the jars 2/3 full with the solids.
  6. Fill each jar with the leftover hot liquid. Fill the jars to 1-inch headspace.
  7. Wipe the rims of the jars and add the canning lids
  8. Process in a pressure canner for 75 minutes for pints.
  9. When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.

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