Good Afternoon,
You are partially right in questioning processing soup, a couple of issues 1) you cannot guess at processing times for canning 2) you should always rely on a research tested recipe for safe results.
I am sharing with you a recipe from The National Center for Home Food Preservation that should help you process your homemade soup safely. I am also sharing the link to the NCFHFP website, where you can find many recipes and processing times to ensure you are canning safely:  http://nchfp.uga.edu/how/can_home.html

Meat and Vegetable Soup
Hot Pack - Choose  your favorite soup ingredients of vegetables, meat or poultry.  Prepare each vegetable as you would for a hot pack in canning.  Cooked meat or poultry with the fat removed can also be added, if desired.   If dried beans or peas are used, they must be  re-hydrated first.  Combine ingredients with enough hot water or the broth from cooking meat, poultry or tomatoes to cover.  Boil 5 minutes.  

Caution:  Do not thicken or add milk, cream, flour, rice, noodles or other pasta.  These ingredients can be added just before serving, but not when processing.

Add salt to taste, if desired.  Fill hot jars halfway with solid mixture.  Continue filling with hot liquid, leaving 1-inch headspace.  Remove air bubbles.  Wipe jar rims.  Adjust lids and process.

Process in a  Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints - 60 minutes                       Quarts - 75 minutes

Note: Cooked seafood can also be added as part of the solid mixture, but the jars must be processed as follows:

Pints or Quarts - 100 minutes

I hope this helps you and enables you to safely can your soup.

Hello Lisa,

Thank you very much for your response.  It certainly does ease my mind about the soup I already processed and that is in my pantry :-)

Thanks again,
Monnie Holt

Happy to help