MEXICAN BEEF GARDEN SOUP

CHUNKS OF TENDER, MELT-IN-YOUR MOUTH BEEF AND LOTS OF VEGGIES GIVE THIS SOUP BOTH HEALTH BENEFITS AND TASTE APPEAL.

PREP: 1 HOUR 30 MINUTES COOK: 1 HOUR 30 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 9 QUARTS PHOTO

2 tablespoons vegetable oil
5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
5 quarts reduced-sodium beef broth
8 roma tomatoes, seeded and chopped
8 1-inch-diameter carrots, peeled and sliced ¼ inch thick
2 medium sweet potatoes, peeled and chopped
2 cups fresh or frozen whole kernel corn
1½ cups chopped onion (3 medium)
4 poblano chile peppers, stemmed, seeded, and chopped (see tip)
4 jalapeño chile peppers, stemmed, seeded, and finely chopped (see tip)
12 cloves garlic, minced
2 tablespoons salt
1 tablespoon chili powder
1 tablespoon ground black pepper

1. In a 12-quart pot heat 1 tablespoon of the oil over medium-high heat. Add half of the beef cubes. Cook and stir until browned. Transfer beef to a bowl. Repeat with remaining beef and 1 tablespoon oil. Return all beef to pot. Add broth. Bring to boiling; reduce heat. Simmer, covered, about 75 minutes or until meat is tender.

2. Add tomatoes, carrots, sweet potatoes, corn, onions, poblano peppers, jalapeño peppers, garlic, salt, chili powder, and black pepper to meat mixture in pot. Bring to boiling; boil, covered, for 5 minutes.

3. Ladle beef and vegetables into hot sterilized 1-quart canning jars, filling each halfway. Add hot broth to each jar, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars* in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

5. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

*TIP: Place any soup that does not fit into the pressure canner in an airtight container. Cover and refrigerate for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat and vegetables are tender.

PER 1¼ CUPS: 260 cal., 7 g fat (2 g sat. fat), 82 mg chol., 1,354 mg sodium, 16 g carb., 3 g fiber, 32 g pro.

CANNING CARROTS

When canning carrots—alone or as part of a mixture—choose carrots that are no larger than 1 to 1¼ inches in diameter. Carrots larger than that tend to be woody and fibrous.