Spicy Tomato Vegetable Soup

I first made this soup back in the pressure canning week of my Master Food Preserver class, and I could not wait until tomato season rolled around so I could stock up on this deliciousness. This soup is so good, and I just love that every ingredient is in season right now, which means every ingredient I either grew or picked within 10 miles of my house. That’s the best! This recipe is from So Easy to Preserve, which by the way is now out with its newest edition if you’re looking to get your hands on that. I just ordered a couple copies for myself and others. 🙂

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Ingredients:
6 cups chopped tomatoes
2 cups chopped tomatillos
1 cup chopped onion
1 cup chopped carrots
1 cup chopped red bell pepper
1 cup chopped green pepper
1/2 cup chopped and seeded hot pepper
6 cups whole kernel corn, uncooked
2 tsp chili powder
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1 tbsp hot pepper sauce
5 cups tomato juice
2 cups water

Here’s how we made it:

Chop, chop, chop, and chop some more. But really, that’s basically all there is to it. When I made this recipe at home by myself I got a hand cramp from too much chopping, so invite a friend over for goodness sake. For the tomatoes, core, blanch and peel them before chopping. For the tomatillos, remove them from the husk, wash and chop them without peeling. For the onions and carrots just peel and wash them and chop them into soup sized pieces. Wash and seed the peppers and use gloves to cut up the hot ones. For the corn, either cut it off the cob and measure 6 cups, or use frozen corn.

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Combine all the veggies in a large stockpot. Add in the tomato juice, water, and all the seasonings. For the tomato juice, you can either make juice by pressing some tomatoes through a food strainer, or use store bought. I bet you can guess which one I prefer. I think that the ratio of solids to liquids in this soup is a bit off, so it could probably use more like 6 or 7 cups of tomato juice. And just to justify this, the reason I think it’s OK to adjust the recipe in this way is because these are the National Center’s soup recommendations. The processing is the same with whatever combo of foods you have, unless you add seafood, and they just say to cover with liquid. Plus, tomato juice is the most liquidy and most acidic ingredient in this recipe. Anyways, bring the soup to a boil, then reduce the heat and simmer for 15 minutes. While the soup is simmering, prepare your canner, jars and lids. This yields about 9 -10 pints of soup.

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When it comes time to fill the hot jars, it’s important to follow these instructions for filling them to ensure safe processing. Using a slotted spoon, fill the jars about half full with solids. The head space for the soup is going to need to be a full inch, so when filling halfway, keep in mind that you should be filling it halfway to that point. After the jars are half full with solids, fill them with liquid, leaving an inch head space.

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Such pretty jars.

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Remove air bubbles, adjust head space, wipe rims, and apply the lids and bands, tightening to finger tip tight.  Place the jars in your pressure canner with 3 quarts of water and begin heating the canner. Once all the jars are in the canner, close and lock the lid and get the canner heated up. Once your canner starts to vent a steady stream of steam, continue to vent for 10 minutes. After the 10 minutes, apply the weight. Bring the canner up to 11 pounds of pressure (10 for weighted gauge; sea level). The processing time for this recipe is 60 minutes for pints or 75 minutes for quarts. Begin the timer once at or above the correct pressure, and maintain that pressure throughout the canning time. After the processing time is complete, turn off the burner and carefully remove the canner from the heat. Wait until the pressure is completely returned to zero and the safety nubbin thing drops. Remove the weight, wait 10 more minutes, and then remove the lid of the canner and remove your jars to a hot pad or towel.

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While the jars can, eat any leftovers that you had.

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Ta-da! Gorgeous soup. And so damn delicious. After 12-24 hours, remove the bands, check the seals, wipe clean, label and store. Then repeat a week later because this soup is super good.

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5 thoughts on “Spicy Tomato Vegetable Soup

    • Hi Susan, I haven’t tried freezing it yet but I see no reason it wouldn’t freeze well. My only suggestion would be to cook it a little longer if you are going to freeze it. The carrots for instance will be quite hard, they are softened nicely by the pressure canning. I would cook the soup more than ten minutes to soften things if I was eating it right away or freezing it.

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