1 1/2 c chopped carrots
2 c chopped celery
2 cans Ro-Tel tomatoes (with chilies)
2 cans red beans (or 2 c soaked red beans)
4 c peeled, chopped tomatoes
6 c chicken stock
3 c whole kernel corn
1 t cumin
1 T canning salt
3 cloves minced garlic
2 pinches of kale powder
Bring mixture to a boil, then simmer for 10 minutes. Fill quart jars to 1 inch head space. Cook in pressure canner at 15 lbs for 90 minutes.
This is a recipe that was originally posted on Canning Granny's blog. I changed it a little so I had to write it down to remember it.
