Just Can It!
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Sarah Lewis stands in her skookum Juneau kitchen between a vegetable-strewn butcher block counter and a gas s...
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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.
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.
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