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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 Tomatoes
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Yield 9 half-litre (US pints)
Calories 185 kcal

Ingredients

Metric - US Customary

Instructions

  1. Get a 12 litre / quart pot.
  2. Wash, peel, core and chop tomatoes. Add to pot.
  3. Husk tomatillos, wash well, and chop. Add to pot.
  4. Wash onion, peel, and chop. Add to pot.
  5. Wash carrot, peel, wash again, then slice. Add to pot.
  6. Wash peppers, remove seeds, chop. Add to pot.
  7. Add corn and all remaining ingredients to pot.
  8. Bring to a boil uncovered, then lower to a simmer and simmer uncovered for 15 minutes.
  9. Fill each jar half-way full with solids, then top up with liquid.
  10. Leave 3 cm (1 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. 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.)
  15. Processing time: half-litre (US pint) jars for 60 minutes OR 1 litre (US quart) jars for 75 minutes.