Asparagus Soup Pressure Canning Recipe

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Asparagus is rich in folate, or Vitamin B-9. Folate is important in red blood cell formation and for healthy cell growth and function. Eating 1 cup of asparagus provides us with 17% of an adults daily requirement. This is vital when trying to keep your immune system boosted. Asparagus Soup Pressure Canning Recipe gives you a super hefty yield of immune-boosting goodness.

Folate is especially important for pregnant women who must have folate during early pregnancy to reduce the risk of birth defects of the brain and spine. Additionally, folate helps eliminate free radicals from our body which help us fight disease.

Asparagus Soup Pressure Canning Recipe

Approx. 7 quarts or 14 pints

This soup can also be called a “Feel Good Soup” because folate has been shown to prevent homocysteine from forming in our body which disrupts our feel-good hormones like serotonin. So be sure to create a batch or two of this healthy folate-rich soup to preserve for long-term storage.


  • ¼ cup butter
  • 2 medium sweet onions, diced
  • 4 celery stalks, diced
  • 10 garlic cloves, minced
  • 1 tablespoon dried tarragon leaves
  • 2 teaspoons sea salt (optional)
  • ½ teaspoon black pepper
  • 4 pounds asparagus spears, cut into 2-inch pieces
  • 16 cups chicken, or vegetable, broth
  • 2 average tomatoes, diced


  1. In a deep stockpot, add butter, onions, celery, garlic, tarragon, salt and pepper. Over medium-high heat, cook until onions are translucent, about 8 to 10 minutes. Mix occasionally to avoid scorching. Add asparagus, mix well. Cook for an additional 10 minutes to blend flavors, stirring often.
  2. Add broth and tomatoes, mix well. Cover and bring to a boil over high heat. Once at a boil, reduce heat to low and simmer for one hour, stirring occasionally, then remove from heat.
  3. Using an emulsion stick blender, liquefy the soup until everything is well blended and the same consistency. If you do not have an emulsion blender, allow the soup to cool and work in batches using a food processor to liquefy/puree the soup.
  4. Ladle hot liquefied soup into jars leaving a one inch headspace. Wipe the jar rims with a wet washcloth dipped in vinegar, add lids and rings and hand tighten.
  5. Pressure can jars at 11 psi; 60 minutes for pints and 75 minutes for quarts. Be sure to follow your manufacture instructions for operating your pressure canner and know your elevation for required psi.

Happy Canning!
Diane, The Canning Diva®

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