Zesty Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Yield: 4 x ½ litre (US pint) jars
Ingredients
  • 3 kg tomatoes (6.5 lbs. 16 cups after being peeled, chopped, and cored)
  • 600 g onion (1⅓ lbs. After being peeled and chopped, about 3½ cups)
  • 450 g celery (1 lb. After being chopped, about 2½ cups)
  • 300 g red bell pepper (2 cups. Measurements done after seeding, chopping. 2 large / 10 oz)
  • 125 mg carrot (4.5 oz. Peeled and sliced, about 1 cup)
  • 1 clove garlic
  • cheesecloth
  • 7 bay leaves
  • 1 teaspoon whole cloves
  • ¼ teaspoon ground allspice
  • 250 g brown sugar (1 cup / 8 oz) OR 1 teaspoon liquid stevia
  • 1 tablespoon salt OR 1 tablespoon salt substitute
  • ½ teaspoon black pepper
Instructions
  1. Prep all the ingredients from the tomatoes down to and including the garlic. Put in a large pot.
  2. Make a spicebag with the cheesecloth, bay leaves and cloves. Add in. Bring to a boil, then reduce to a simmer until vegetables are soft.
  3. Fish out and discard spice bag.
  4. Purée in a blender or food processor (or food mill.)
  5. Put back in pot, add allspice, season to taste with sugar OR liquid stevia, salt OR salt sub, and pepper. Heat to a boil.
  6. Put into jars piping hot: jar size can be either ¼ litre (1/2 US pint / 250 ml / 8 oz) OR ½ litre (1 US pint / 500 ml / 16 oz).
  7. Leave 3 cm (1 inch) headspace for either size jar.
  8. Wipe rims, apply lids, set in pressure canner.
  9. 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.)
  10. Process time: 20 minutes either size jar.
Nutrition Information
Serving size: ½ litre (2 cups) Calories: 478 Fat: .7 g Saturated fat: .1 g Carbohydrates: 106.7 g Sugar: 71.7 g Sodium: 1862 mg Fiber: 7.0 g Protein: 3.4 g Cholesterol: 0 mg
Recipe by Healthy Canning at http://www.healthycanning.com/zesty-tomato-soup/