Soups & Stewscreativecanning5.0
Southwestern Vegetable Soup
Pressure canned Southwestern Vegetable Soup is a mix of corn, tomatoes, tomatillos, peppers, and bold southwest spices. Enjoy it on its own, or stir in beans or meat at serving for a hearty meal.
👥 8 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 30 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Wash and chop all of the vegetables. Peel and seed the tomatoes, and husk the tomatillos.
tomatillos (chopped)2 cups
2
Combine all of the ingredients in a large stockpot. Bring to a boil, then reduce the heat and simmer for ⏱️ 15 minutes.
3
Prepare a pressure canner and hot jars.
4
Ladle the hot soup into the jars, leaving 1 inch of headspace.
5
Remove air bubbles, wipe the rims, and apply lids and bands to fingertip tight.
6
Process at 10 lbs pressure for a weighted gauge canner or 11 lbs for a dial gauge, adjusting for altitude.
7
Process pints for ⏱️ 55 minutes or quarts for ⏱️ 85 minutes.
8
Turn off the heat and let the canner return to zero pressure naturally. Cool the jars undisturbed for 12 to ⏱️ 24 hours, then check the seals before storing.
Nutrition Facts
calories
264 kcal
fat Content
4 g
serving Size
2 cups
fiber Content
9 g
sugar Content
22 g
sodium Content
684 mg
protein Content
10 g
carbohydrate Content
58 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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