Marmalady is soooo
right .... soups have to be pressure canned if you're going to can
them. Or, you can freeze them like others have said.
If you're new to canning - here are a couple of sites you should visit and do a little study on the subject:
is the home page for Ball and Kerr, the folks that make the jars and lids you're most likely to find for canning in the US. You'll frequent see mention of the "Ball Blue Book" in our forums ... this is probably the best place to get it. It's a basic primer on canning that every new home canner should have - and lots of tested and proven recipes.
Another site, which get's a little deeper, covers more food preservation methods, has more recipes, and also has an online study course on canning if you really want to learn a lot more, is The National Center for Home Food Preservation
funded by grants from the USDA.