I don't see any reason why not as long as the oil is minimal and you keep the solids to half or less of the jar volume, which may mean using more broth. Also, don't puree anything. Your canned version will be more like a minestrone. However, I'm not sure you'll like the results, especially the kale, which is likely to lose a lot of its character. I'm guessing this soup would freeze much better than it cans. Do a small test batch and see how you feel about the final product. Follow the instructions at the link. The recipe does sound good and very versatile for meatless or meaty variations. I'm definitely giving it a shot. Thanks for sharing. Carol Here is a link that might be useful: How to Can Soups

Babs, your comment on the 'photo' thread, about no holes in my Kale....I had other Kale starts in 2 different beds that were eaten down to stems. Not sure why the Kale in the photo was unmolested. As for the Smoothies, we usually have it for breakfast a few days a week, especially on busy days and a substitute for lunch is a great idea too. Anyway...The Sausage Soup recipe, is a take on the soup you can order at Bertucci's. DH really liked their soup so we tried to find a recipe and found one that is a healthy version of it. Bertucci's-style Sausage Soup Ingredients 1 cup raw Brown Rice 3 links Italian turkey sausage, sweet or hot, casings removed 1 large onion, diced 8 cloves garlic, minced 6 cups low-sodium, fat free chicken broth 14.5 oz. can diced tomatoes, no salt added 6 oz. baby spinach leaves, washed, dried and torn or chopped coarsely (substitute Kale) 1 Tb. minced fresh basil leaves 1 tsp. fresh coarsely-ground black pepper (or to taste) 8 Tb. freshly-grated Parmesan cheese Directions Prepare the brown rice according to package directions but omit the butter, use extra water and cook it for only 25 minutes on the stovetop or only 17 minutes in the microwave. Not all of the water will have been absorbed, so drain the rice. When the rice is about halfway through its cooking time, heat a stock pot with as small an amt of olive oil as you can get away with. Crumble the turkey sausage meat into the preheated pot, add the chopped onion and cook over medium heat, stirring occasionally, until the turkey loses its pink color. Add the minced garlic. Continue to cook and stir for another 2 minutes. Add the chicken broth and diced tomatoes. Bring to a boil, stir in the partially cooked rice and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally for 5-8 minutes or until the rice is cooked to your desired doneness. Add the spinach (or Kale), basil, and freshly-ground black pepper. Cook 2-3 minutes longer, just until the spinach starts to wilt. (You want the spinach to be wilted, not cooked.) (We cook the Kale to soft and tender) Serve with 1 Tbsp. of freshly-grated Parmesan cheese per serving. Makes 8 servings Nutrition Info: Calories: 209.0, Fat: 6.8g, Carbohydrates: 23.6g, Protein: 13.5g

Well, I made the soup last night but did not finish it by correcting seasonings and adding the heavy cream till this noon. Boy, it is good. I hope DH likes it -- he is having some in a little while. I skipped the wine as he doesn't like me to cook with wine and used chicken broth to deglaze the pan, and I did not use the full amount of red pepper flakes. Next time I will as it was not too spicey. I did not add the 5 slices of bacon that someone mentioned, but I will try it that way eventually. My biggest challenge was cooking the kale, which I have never before done. I trimmed the leaf part off the big central stem and then cut it very thinly, but I think next time I will thinly slice the leaf stems too. After all, it can't be much cruchier that celery, can it? And I put lots of celery in many soups. I have more Italian sausage in the freezer, so I will be making this recipe another time. Thanks, Patti43

Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party.