Recipes and Cooking Mexican Beef Garden Soup 5.0 (1) 1 Review Rather than filling your pantry with store-bought soup, stock your shelves with this homemade canned soup recipe! It's filled with tender beef and plenty of veggies, so once you've got a batch canned, it can be a quick and healthy weeknight meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs 30 mins Cook Time: 1 hrs 15 mins Process Time: 1 hrs 15 mins Total Time: 4 hrs Servings: 18 Yield: 9 1-quart jars Jump to Nutrition Facts Ingredients 2 tablespoon vegetable oil 5 pound beef chuck roast, trimmed of fat and cut into 1-inch cubes 5 quart reduced-sodium beef broth 8 roma tomatoes, seeded and chopped 8 1-inch diameter carrots, peeled and sliced into 1/4-inch rounds 2 medium sweet potatoes, peeled and chopped 2 cup fresh or frozen whole kernel corn 3 medium onions, chopped (1 1/2 cups) 4 poblano chile peppers, stemmed, seeded and chopped 4 jalapeño peppers, stemmed, seeded, and finely chopped 12 cloves garlic, minced 2 tablespoon salt 1 tablespoon chili powder 1 tablespoon ground black pepper Directions In a 12-quart pot heat 1 tablespoon 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. 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. Ladle beef and vegetables into hot clean 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. 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. to serve, place contents of jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1000 feet of elevation). *Tip: Place any soup that does not fit into the pressure canner in an airtight container in the refrigerator. Cover and chill 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. Rate it Print Nutrition Facts (per serving) 260 Calories 7g Fat 16g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 260 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 82mg 27% Sodium 1354mg 59% Total Carbohydrate 16g 6% Total Sugars 7g Protein 32g Vitamin C 36.6mg 183% Calcium 52mg 4% Iron 3.1mg 17% Potassium 820mg 17% Folate, total 44.1mcg Vitamin B-12 2.4mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.