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Piquante vegetable soup

A big batch for eating, freezing or canning

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


  • 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


  • 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

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

Made for each other

Good-for-you cornbread is a great combo with this soup.

Get the recipe