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Soup

Lots of Veggies Chili

This chili can be eaten alone, over rice or baked potatoes it's especially good topping a baked sweet potato! Make a big batch and preserve.

1 can (28 oz) tomatoes

3 cups water

4 cloves garlic, minced

1 cup each whole-kernel corn, chopped onion, carrots, bell pepper and zucchini

1 can (4.5 oz) chopped green chilies

4 tsp. chili powder or to taste

1 tsp. oregano

1 tsp. basil

1 can (15 oz) soybeans or your own cooked soybeans

1 can (15 oz) black, kidney or garbanzo beans or your own cooked

Puree the undrained tomatoes in the blender and pour into a large soup pot. Stir in the water, garlic, corn, onion, carrots, bell pepper, zucchini, chilies, chili powder, oregano and basil. Drain and rinse the soybeans and black beans. Stir them into the soup pot and cook for 10 min. and ladle into jars. Process 60 min. at 10 lbs pressure.

Edie