Piquante vegetable soup
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.
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.
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.
Made for each other
Good-for-you cornbread is a great combo with this soup.