Vegetable Soup for the Pantry or Freezer

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This soup, by UAF Cooperative Extension agent Sarah Lewis, gives the perfect opportunity to put up nature's summer bounty. Use vegetables from the garden or farmers market. This recipe makes a generous amount that you can freeze or pressure can.

April 09, 2021

Ingredients

2-3 Tablespoons olive oil
4 medium onions, chopped
4 medium carrots, sliced
3 quarts whole kernel corn, uncooked
2 cups red bell peppers, seeded and chopped
2 cups green bell peppers, seeded and chopped
10-12 (2 quarts) medium tomatoes, blanched & peeled, then diced
30 (1 quart) tomatillos, diced
6-8 banana peppers, seeded and diced
4-6 jalapeno peppers, seeded and diced
1/3 cup fresh (2 tablespoons dried) cilantro, minced
4 teaspoons chili powder
2 teaspoons cayenne powder
2 teaspoons ground black pepper
1 teaspoon salt
2 quarts tomato juice

Instructions

Add ingredients in order from the oil-the peppers to a large soup pot, one at a time, sauteeing each for 1-2 minutes before adding the next ingredient. Add remaining ingredients and stir well to combine. Choose one of the options below to serve or preserve the soup.

Option A: If planning to eat soon or freeze: bring to a boil then reduce heat to maintain a simmer for 30-60 minutes. Serve hot with sour cream, avocados, and cornbread, or freeze when cool, within 2 hours.

Option B: If planning to pressure can in jars, bring ingredients to a boil for 5 minutes. Fill clean, hot jars to 1-inch headspace with vegetables and liquid. Adjust lids and process in a pressure canner according to these charts.