Spicy Tomato Vegetable Soup

Ingredients

  • 6 cups tomatoes (chopped. 6 cups / 3 lbs / 9 to 10 medium round / 24 small plum, measured after prep)
  • 2 cups tomatillos (chopped. 2 cups / 10 oz, measured after prep)
  • 1 cup onion (chopped. 1 cup / 5 oz, measured after prep)
  • 1 cup carrots (peeled, sliced. 1 cup / 4 oz, measured after prep)
  • 1 cup red pepper (chopped. 1 cup / 4 oz, measured after prep)
  • 1 cup green bell pepper (chopped and seeded. 1 cup / 4 oz, measured after prep)
  • ½ cup hot pepper (seeded and chopped. ½ cup / 2 oz, measured after prep)
  • 6 cups whole kernel corn (uncooked. 6 cups / 2 lbs / 5-6 ears)
  • 2 teaspoons chili powder
  • 1 teaspoons ground cumin (optional)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or salt sub)
  • 1 tablespoon hot sauce
  • 5 cups tomato juice (5 cups / 40 oz)
  • 2 cups water or stock (2 cups / 16 oz)

Info

  • Prep: 45 min
  • Cook: 90 min
  • Serves: 9 pints / 5 quarts
  • Source
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Directions

  1. Get a 12 litre / quart pot.
  2. Wash, peel, core and chop tomatoes. Add to pot.
  3. Husk tomatillos, wash well, and chop. Add to pot.
  4. Wash onion, peel, and chop. Add to pot.
  5. Wash carrot, peel, wash again, then slice. Add to pot.
  6. Wash peppers, remove seeds, chop. Add to pot.
  7. Add corn and all remaining ingredients to pot.
  8. Bring to a boil uncovered, then lower to a simmer and simmer uncovered for 15 minutes.
  9. Fill each jar half-way full with solids, then top up with liquid.
  10. Leave 3 cm (1 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  15. Processing time: half-litre (US pint) jars for 60 minutes OR 1 litre (US quart) jars for 75 minutes.
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