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Southwestern Vegetable Soup

Submitted by: pete on April 24, 2010
1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5
Southwestern Vegetable Soup

A great soup from the Ball Newletter.

Difficulty: Intermediate

Servings: 4 quarts or 9 pints

Prep Time: 30 minutes   Cook Time: 1-1/2 to 2 hours  


6 cups whole kernel corn, uncooked

4 cups chopped, peeled, cored tomatoes

2 cups chopped, cored, husked tomatillos

1 cup sliced carrots

1 cup chopped onion

1 cup chopped sweet red pepper

1 cup chopped sweet green pepper

3/4 cup chopped and seeded long green pepper

1/4 cup chopped and seeded hot pepper

3 Tbsp minced cilantro

2 tsp chili powder

1 tsp cayenne pepper

1 tsp black pepper

1 tsp salt

6 cups tomato juice

1 cup water

4 tsp hot pepper sauce


Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 15 minutes.

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process pints 55 minutes and quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner, adjusting for altitude.

Categories: Canning, Low-Sodium, Other Soups & Stews, PC Veggies, Preserving, Pressure Canning, Vegan, Vegetarian

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