Spring Soup Canning Recipes | Creative Canning

Light and Vegetable Forward Soup Recipes in a Jar

Spring soup canning recipes are all about light, flavorful meals that make the most of what’s in season right now. This time of year, we’re pulling up carrots, harvesting leeks, trimming overwintered kale, and maybe even finding a few spring onions or asparagus spears. These early vegetables are ideal for pressure canned soups—and they’re a welcome break from all the heavy stews we’ve been eating since January.

Soup canning in spring also lets you tidy up the pantry and freezer while getting ahead for the rest of the year. Whether you’re making brothy vegetable blends, creamy spring bases, or protein-packed jars with beans and greens, these recipes are practical, nourishing, and great to have on the shelf when life gets busy.

Pressure Canning Soups

All of the soup recipes listed here must be pressure canned—not water bath canned. Because they contain low-acid ingredients like vegetables, beans, and meats, they require the high heat of a pressure canner to safely preserve. Water bath canning isn’t safe for soups, even if they’re mostly liquid or you plan to reboil them later.

If you’re new to pressure canning, now’s a great time to get comfortable with it. These spring soups are forgiving, low-stress recipes that will build your skills and your pantry at the same time.

Spring Vegetable Soups

These soups focus on spring vegetables like leeks, carrots, peas, and potatoes. Some are ready to eat right out of the jar, and others are pressure canned as a base you can customize later.

• Carrot Soup – Smooth, simple, and naturally sweet. A great base for curried carrot or ginger-carrot soup.

• Potato Leek Soup – Rich and comforting, made with just a few spring staples.

• Asparagus Potato & Leek Soup – A perfect early spring blend with a creamy texture after blending.

• Classic Vegetable Soup – A great all-purpose recipe for cleaning out the garden or your freezer.

Beans & Greens

Beans and greens are a natural match in spring. These recipes take advantage of early greens like kale, chard, and spinach while giving you a complete meal in a jar.

• White Bean and Kale Soup – Light, flavorful, and filling. Great with a side of crusty bread.

• Split Pea Soup – Hearty and satisfying, and great for using up pantry split peas.

• Cuban Black Bean Soup – A Cuban-style recipe with peppers and a touch of spice.

Light & Brothy Soups

These soup recipes are ideal for spring—lighter than winter stews but still hearty enough to be satisfying. They’re made with chicken or mild seasonings and pressure canned in broth for a shelf-stable meal that’s easy to dress up.

• Chicken Soup – A basic but beloved recipe, with chicken, vegetables, and broth.

• French Onion Soup – A pantry staple that tastes amazing topped with bread and melted cheese.

• Thai Coconut Squash Soup – Not traditional “spring,” but perfect if you’re using up stored winter squash with fresh spring herbs, and it’s a light veggie forward recipe that’s really nourishing this time of year.

Soup canning might not be the flashiest project, but it’s one of the most practical—and most appreciated when you need a meal fast. These lighter spring recipes are a great way to keep the canner going without overwhelming your pantry.

If you’re hoping to can you own soup recipe, believer it or not, there is a tested “choose your own adventure” recipe. Here’s where I walk you through how to create your own soup canning recipe.

If there’s a soup you love that you’re hoping to preserve, reply to this email and let me know—I’m always happy to help track down a safe, pressure canning recipe for it.

Happy Canning!
Ashley at Creative Canning