John, it will depend upon what you put into your soup. Normally, that is very true about following safe, tested recipes. However, for soups there are some basic guidelines that allow for some leeway. There are some things that cannot be added to soups, such as no butter, other fats or oils, flour or other thickeners, milk, cheese, no pasta, rice, barley, etc.
I will send you the guidelines here. Fill the jars only half full of the solids, then half with your broth.

SOUPS

Vegetable, dried bean or pea, meat, poultry, or seafoods

PROCEDURE:
Select, wash and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain and combine with meat broth, tomatoes or water to cover. Boil 5 minutes.

CAUTION: DO NOT THICKEN. Salt to taste, if desired. Fill
hot jars halfway with solid mixture. Add remaining
liquid, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR SOUPS IN A
DIAL-GAUGE PRESSURE CANNER
use 11 lb. pressure, weighted gauge, use 10 lb. pressure
Pints 60 minutes,
quarts 75 minutes.
IF IT CONTAINS SEAFOOD, THEN PROCESS 100 MIN.