Southwestern Vegetable Soup

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Pressure canned Southwestern Vegetable Soup is a flavorful mix of corn, tomatoes, peppers, and bold southwest spices. Enjoy it on its own, or stir in beans or meat for a quick and hearty meal. A perfect addition to your shelf-stable meal prep lineup.

Prep Time30

Cook Time15

Canning time1 25

Total Time2 10

Course: Soup

Cuisine: Mexican

Keyword: Soup Canning Recipe

Servings: servings, makes 4 quarts or 8 pints

Equipment

Pressure Canner

Ingredients

1 ½ Quart corn uncooked but removed from the cob, about 12 medium ears, frozen works too
1 Quart tomatoes chopped, fresh or canned, peeled and seeded
2 cups tomatillos chopped, about 16 medium
1 cup carrots sliced, about 2 medium
1 cup onions chopped, about 2 medium or 1 large
1 cup red bell pepper chopped, about 1 large
1 cup green bell pepper chopped, about 1 large
¾ cup banana peppers chopped, 3 to 4 fresh or believe it or not, pickled work too
½ cup jalapeno peppers chopped, about 2 to 3
3 Tbsp cilantro minced
2 tsp chili powder
1 tsp cayenne powder optional, for heat
1 tsp black pepper
1 tsp salt
1 ½ Quart tomato juice fresh made, bottled or canned
1 cup water or veggie broth
4 tsp hot sauce any type

Instructions

Wash and chop all vegetables. Peel and seed tomatoes.
Combine all ingredients in a large stockpot. Bring to a boil, then simmer 15 minutes.
Prepare a pressure canner and hot jars.
Ladle hot soup into jars, leaving 1-inch headspace.
Remove air bubbles, wipe rims, and apply lids.
Process at 10 lbs (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.
Process pints for 55 minutes and quarts for 85 minutes.
Let jars cool undisturbed for 12–24 hours. Check seals before storing.

Notes

Canning Safety Note

This tested recipe is from the Ball Blue Book of Preserving. Because it contains low-acid vegetables, it must be pressure canned for safety—do not use a water bath. Follow all altitude and processing guidelines carefully.

Altitude Adjustments

Adjust your pressure for elevation:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

0–1,000 ft: 10 lbs
Above 1,000 ft: 15 lbs

Serving Suggestions

This soup is delicious on its own or served with sour cream and tortilla chips. Add home-canned beans or meat to turn it into a hearty stew, or mix with other jarred soups for a quick, creative meal.

Nutrition