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)
Directions
- Get a 12 litre / quart pot.
- Wash, peel, core and chop tomatoes. Add to pot.
- Husk tomatillos, wash well, and chop. Add to pot.
- Wash onion, peel, and chop. Add to pot.
- Wash carrot, peel, wash again, then slice. Add to pot.
- Wash peppers, remove seeds, chop. Add to pot.
- Add corn and all remaining ingredients to pot.
- Bring to a boil uncovered, then lower to a simmer and simmer uncovered for 15 minutes.
- Fill each jar half-way full with solids, then top up with liquid.
- Leave 3 cm (1 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- 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.)
- Processing time: half-litre (US pint) jars for 60 minutes OR 1 litre (US quart) jars for 75 minutes.
recipes/soups/spicy_tomato_vegetable_soup.txt · Last modified: 2024/01/07 13:33 (external edit)
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