Ingredients

Can you can soup without a pressure canner? No, soups will always need to be pressure canned.
Do not add noodles, rice, flour, cream, or any milk or thickeners. All of these can be added when you heat the soup to serve it.
If you are using beans or peas, they must be cooked prior to canning.
The only ingredients you should use are ingredients that are safe to can. So that means since cabbage does not have a tested method of canning just by itself, it is not considered an acceptable ingredient. (I know! I hate that!) Sauerkraut is a pickled item, so that is different than canning just plain cabbage.
With these considerations in mind, canning vegetable soup at home is possible.

Instructions

If you are canning soup with beans, cook them by covering dried beans with water by a couple of inches. Bring to a boil and simmer for 2 minutes. Remove from the heat and let soak for at least 1 hour. Drain.

Combine all solid ingredients and add whatever broth you may be using: chicken broth, beef broth, canned tomatoes, or water. Add spices and seasoning at this point as well. (See below for an important tip on seasonings.) You need at 2 times more liquid than solid ingredients.

Bring to a boil and simmer for 5 minutes.

Remember: No dairy, thickeners, pasta, or rice when canning soup. These ingredients can be added later when you serve the soup.

PRESSURE CANNER