Spicy Tomato Vegetable Soup

Spicy Tomato Vegetable Soup is a delicious home pressure-canned spicy soup with a southwestern flair. It is filling but still morish. Serve with a dab of sour cream, some chopped fresh coriander, and some nice tortilla chips on the side: you may even want to crumble a few chips into the soup bowl.

The recipe is from the University of Georgia Extension Service. It comes on the DVD that can be ordered to accompany the book “So Easy to Preserve.”

It is based on the USDA’s Your Choice Soup recipe, and shows just how flexible that recipe is. To recap, the secret to that recipe is:

• use only ingredients which have a separate, recommended processing time on their own;
• fill jars only half-way with solids.

Though the jars may seem practically empty when you half fill the jars, the corn will swell a great deal during the processing and you will see why they say “half way.”

How spicy you want to take it is down to you.

See also:

Tomato soup from home-canned tomato sauce

Vine-fresh tomato soup (for water bath canning)

Zesty Tomato Soup

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 9 x half-litre (US pints) OR 4 to 5 litre (US quart) jars

Headspace: 3 cm (1 inch)

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-litres (pints) 60 minutes; litres (quarts) 75 minutes.

Print

Spicy Tomato Vegetable Soup

This is a delicious spicy soup with a southwestern flair. The recipe is from the University of Georgia Extension Service.

Course Soup

Cuisine Tex-Mex

Keyword Tomatillos, Tomatoes

Prep Time 45 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 9 half-litre (US pints)

Calories 185kcal

Metric - US Customary

Ingredients

• 1.5 kg tomatoes (chopped. 6 cups / 3 lbs / 9 to 10 medium round / 24 small plum, measured after prep)
• 300 g tomatillos (chopped. 2 cups / 10 oz, measured after prep)
• 150 g onion (chopped. 1 cup / 5 oz, measured after prep)
• 125 g carrots (peeled, sliced. 1 cup / 4 oz, measured after prep)
• 125 g red pepper (chopped. 1 cup / 4 oz, measured after prep)
• 125 g green bell pepper (chopped and seeded. 1 cup / 4 oz, measured after prep)
• 50 g hot pepper (seeded and chopped. ½ cup / 2 oz, measured after prep)
• 900 g whole kernel corn (uncooked. 6 cups / 2 lbs)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin (optional)
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon salt (or salt sub)
• 1 tablespoon hot sauce
• 1 ¼ litres tomato juice (5 cups / 40 oz)
• ½ litre water (2 cups / 16 oz)

Metric - US Customary

Instructions

• 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.

Nutrition

Serving: 2g | Calories: 185kcal | Carbohydrates: 42.8g | Protein: 6.9g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 675mg | Fiber: 8.7g | Sugar: 15.2g

See also if applicable for you: Dial-gauge pressures.

Recipe notes

• You can use any colour of bell pepper or all one colour of bell pepper.
• If you want to dial back the heat, you can use bell pepper in place of the hot peppers. If you are not a hot fan at all, you may leave out the chili powder, cayenne pepper, and hot sauce.
• You can use frozen corn kernels; measure while still frozen and then thaw them first before using.
• Instead of fresh tomato, you could use 2 x 800 ml (26 oz) tins of diced.
• Don’t increase the amount of solids in each jar beyond half.
• Do not thicken or add rice, noodles, pasta or dumplings.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe source

Spicy Tomato Vegetable Soup. So Easy to Preserve: Canning Vegetables. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video).

Modifications:

• added replacement suggestion of tinned, diced tomato;
• added dried cumin suggestion.

Nutrition

Regular version

Per 2 cups (500 ml / 16 oz)

• 185 calories, 675 mg sodium

Salt-free version

Per 2 cups (500 ml / 16 oz)

• 185 calories, 415 mg sodium

* Nutrition info provided by https://caloriecount.about.com