House Calls

By Sarah Lewis, Associate Professor; Home, Health & Family Development; UAF Cooperative Extension Service, Juneau and Sitka districts of Southeast Alaska

Ingredients

• 2 to 3 tablespoons olive oil
• 4 medium onions, chopped (volume: 2 cups)
• 4 medium carrots, sliced (volume: 2 cups)
• 3 quarts whole kernel corn, uncooked
• 2 large red bell peppers, seeds removed, chopped (volume: 2 cups)
• 2 large green bell peppers, seeds removed, chopped (volume: 2 cups)
• 10 to 12 medium tomatoes, blanched 60 seconds and peeled, diced (volume: 2 quarts)
• 30 medium tomatillos, diced (volume: 1 quart)
• 6 to 8 banana peppers, seeds removed, chopped (volume: 1½ cups)
• 4 to 6 jalapeño peppers, seeds removed, chopped (volume: ½ cup)
• 1/3 cup minced fresh cilantro (or 2 tablespoons dried cilantro)
• 4 teaspoons chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 teaspoon salt
• 2 quarts tomato juice
• 2 cups water
• 2½ tablespoons hot pepper sauce

Directions

• Add first nine ingredients to a large soup pot, one at a time, sautéeing each for 1 to 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.

Preserving option

If planning to pressure can in jars:

• Bring ingredients to a boil for 5 minutes.
• Fill clean, hot jars with vegetables and liquid to 1-inch headspace.
  Adjust lids and process in a pressure canner according to the charts at nchfp.uga.edu/how/can_04/mixed_vegetables.html.

Serving option

If planning to eat soon or freeze:

• Bring to a boil, then reduce heat to maintain a simmer for 30 to 60 minutes.
• Serve hot with sour cream, avocados and cornbread or freeze, when cool, within 2 hours.

Categories: Nutrition