Mix all above ingredients in a stock pot until soup is at a boil. Prepare jars and lids. Ladle hot soup into hot jars leaving 1" headspace. Make sure to remove all air bubbles from the jars.
Wipe the rims and put on lids and rings. Tighten finger tight. Prepare pressure canner based on instructions.
Place jars into canner and process 75 minutes at 11 lbs of pressure for pints and 90 minutes for quarts for a dial gauge canner and 10lbs for a weighted gauge. Make sure to maintain pressure the entire time.
When complete make sure the pressure returns to zero before opening canner.