17 January, 2023
Mexican Veggie Soup for Canning
I’m so excited to share this recipe with you. I spent the weekend recently with my brother and his family. My niece and I prepared this soup together and I showed her how to easily multiply the small servings to make enough for canning the extras. The soup turned out amazing! I decided it was one to adjust, write down and share as the first recipe for Canned and Bagged.
One of the things I loved most about this recipe is that I had all the ingredients in my pantry and it was incredibly simple to throw together. The flavor is amazing, it’s also pairs well with a grilled cheese sandwich on a cold day.
For this vegetable soup I opted to use canned ingredients. This was mainly done for convenience, I had this all on hand and it made this soup ready to eat in about 45 minutes total. The only thing in this recipe that really needed to be cooked were the potatoes, which allows us to quickly prepare lunch on a busy Saturday or a homemade dinner.
Once I had everything prepared and to near boil, I quickly scooped out 7 quarts of the soup to can and preserve. This recipe will actually make 13 quarts in total, but I will include quantities for smaller pots in case you’d rather only have lunch or dinner. The great thing about this recipe is that it’s easily multiplied or adjusted to taste.
After I finished filling my jars with the prepared soup I allowed the rest to continue to cook on the stove at a medium heat. I moved on to getting the jars into the pressure canner and start the canning process. My potatoes were done after about 30 minutes, and I allowed my jars to process for 75 minutes.
This soup was so warming and flavorful, just as I remembered when my niece and I made it, it has been incredibly cold here so the warmth and the spice was very welcomed. I was able to relax and enjoy a large bowl while I waited for the canner to finish.
Mexican Veggie Soup
Equipment
- Pressure Canner
- 20 Quart Stock Pot
- Ladle
- Canning Funnel
- 13 Quart Canning Jars
- Canning Lids
- White Vinegar to wipe jar rims
Ingredients
- 8 Cans Black Beans 15 oz. Drained and rinsed
- 3 Cans Corn 15 oz. Drained
- 3 Cans Diced Tomatoes 14 oz. Not drained
- 3 Cans Green Beans 14 oz. Drained
- 8 Medium Potatoes Washed and Peeled
- 1 Can Diced Jalapenos 4 oz
- 1 Can Diced Green Chilis 7 oz
- 1 Clove Garlic
- 1 Large Onion
- 1/2 Cup Tomato Bouillon
- 20 Cups Water
- Salt To taste
- Ground Black Pepper To taste
Instructions
- Open cans, drain the water from each and also rinse the black beans before adding them to large stock pot.
- Wash and peel potatoes, then cut into bite size pieces and add to pot.
- Dice onion and mince garlic, add to pot.
- Add water.
- Add Tomato Bouillon and salt and pepper if desired.
- Place pot on stove burner, and adjust temperature to medium high.
- While soup is warming place 7 washed quart jars into oven and set temp to 225.
- Add lids to a small pan and place on stove burner, adjust temperature to medium/high, allow to simmer for 5 minutes. Turn burner off but leave on stove.
- Place pressure canner on stove burner and adjust temperature to Medium. (we're just warming the pot and water).
- Bring temp of soup to just at a boil.
- When the soup has reached a boil, turn heat down to medium, take one jar at a time from the oven. Place your funnel into the neck of the jar and scoop vegetables into jar with slotted spoon, fill jar to about half with vegetables.
- Continue filling all 7 quart jars with your vegetable mix.
- Using a ladle, add broth, leaving 1 inch of headspace at the top of the jar.
- Wipe each jar rim with vinegar, removing all excess broth from around the neck area.
- Using lid lifter, carefully take one hot lid from the pan of water and place it on a jar, repeat on each jar.
- Add a canning ring to each jar and finger tighten. As you add the rings, place the filled jar into the pressure canner (which should be simmering by now).
- Add lid to pressure canner. Follow your canners instructions accordingly. I pressure canned my quarts for 75 minutes.