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

Carol thank you for your response! So I'll make sure to up the broth when I give it a trial run. About the kale, I actually have cooked this recipe for well over an hour, to meld the flavors better, and I prefer my kale that way. Seems to be less....stiff so to say =). Again, thanks for your help. I also have provided a link to the original recipe =).

Here is a link that might be useful: Bean Soup with Kale