posted by Fred in CO 07-21-100 9:16 AM
Refrito Soup Mix
12 cups diced fresh tomatoes (or a 102.5 oz can if you wish to use store-bought)
1 (15-oz.) can tomato sauce
1 (7-oz.) can chopped mild chiles
1 large white onion, diced
3 cloves garlic, minced
2 tsp. salt
1 tsp. cracked black pepper
1 tbsp. lemon juice
1 tbsp. lime juice
1/4 cup + 1 tsp. white vinegar
2 tsp. ground cumin
1 tbsp. chopped cilantro
Mix all ingredients in stock pot. Heat over medium heat until boiling, stirring occasionally. Reduce heat, simmer for 15 minutes.
To can: fill prepared pint jars. Wipe rims clean and seal with lids and bands. Process in a hot water bath canner for 45 minutes. Remove from canner and cool.
Refrigerate any jars that do not seal. Makes about 7 pints of soup mix - keeps for up to one year from processing date.
To Use: To one pint of stock mix, add 4 cups chicken broth, 1 (30-oz.) can of vegetarian refried beans, and 1-1/2 tsp. chili powder. Mix together and bring to just under a boil on medium-high heat. Stir frequently to avoid burning.
To serve, top the soup with grated cheddar cheese and crushed white tortilla chips.
Note: 45 minute processing time for my soup mix is based on my altitude (around 6500 feet above sea level). Those at other altitudes should adjust accordingly. Wouldn't want anyone getting sick because the jars weren't boiled long enough!