Mexican Veggie Soup
A delicious vegetable soup with a wonderful warming spice
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.
Notes
This recipe makes approximately 13 Quarts of soup. I did this quantity to make sure I have enough to can 7 quarts and have lunch for my large family. While I wrote the serving size to be 1 cup, we all ate about 3 cups each, which is 8 servings.
I've had some trouble with canning lids in the past. Some brands do not seal, or the lids have buckled during processing. I've discovered that the Hugs and Kitchens brand lids perform very well in both water bath and pressure canning. I was lucky enough to find them on sale during black Friday and have since then bought more as I use them often. Hugs and Kitchens Canning Lids