No, then you'd have solid (dense) cold chunks in the soup. That would totally change the heat penetration equation. The veggies will be softer but not "mush."

Here are the current guidelines for canning soup. Notice each jar should be no more than 50% solids.

Carol

Here is a link that might be useful: NCHFP How to Can Soups

When it says "hot pack" then it must be hot packed, meaning all ingredients, including the broth must be boiling hot.

And note that the instructions for the vegetables do not call for "fully cooking" them first anyway. For carrots as an example, they are only cooked for 5 mins. - that's not fully cooked by any means.

Dave

I can lots of soup. Actually, that is what I can most of.
We make the stock
Then we get all the pieces of stuff prepped (chicken and whatever veggies will be going into the soup)
Then after de-fatting the stock,
We heat the stock up to boiling.
we put the chicken and veggies into the hot stock and bring it back to a boil for about 5 minutes or longer if some things need more time to get hot all the way through (if there are some veggies that need more cooking than others, put them in first and stagger accordingly.)
Then process according to guidelines.
Some veggies might be a little soft if you overcook too long before canning but so far my soups have never turned to mush. Hot packing is important with soup since if you try to cold pack, you won't have enough liquid in the jars after.

It is also important with soup that you only half fill the jar with solids and that the remainder of the jar be filled with liquid.

If you use dry beans or dry peas in soup, be sure to follow the instructions for soaking them and cooking them before adding them to the soup. Otherwise they will suck up all the liquid in the soup and expand and mess up the ratios.

Thanks for all your quick responses!
The recipe I was going to use called for cooking the soup for 35 mins and then pressure canning for 75 mins. I thought that would be a bit much for carrots.
I'll be checking out some other recipes. 5 mins sounds a little better for sure.