Taco Soup is a deliciously complex soup that’s incredibly satisfying right off the pantry shelf. Serve it as is, or spice it up with sour cream, salsa, and tortilla chips at serving.

Ingredients

2 lbs (907 grams) ground beef, lightly browned
1 lb (454 grams or 2 1/2 cups) dried red, black, or pinto beans, pre-soaked
10 cups (2.4 liters) broth, stock or water
4 lbs (1.8 kg) peeled and chopped tomatoes
4 cups (640 grams) diced onion
4 cups (616 grams) corn
10 cloves minced garlic
2 tbsp (32 grams) non-iodized salt
2 tbsp (16 grams) chili powder
1 tbsp (6 grams) ground black pepper

Instructions

Prepare the pressure canner, along with your lids and jars. Fill the canner with a few inches (approximately 8 cm) of water, based on the instructions from your specific canner manufacturer. Place the canner on the stovetop over low heat, placing the jars inside to stay warm.
Start by browning your ground beef, and then set it aside.
Drain the water from the soaking beans. Pour the beans into a large stockpot, then cover with fresh water. Bring them to a boil, then remove from the heat and drain the water.
Pour the beans back into the pot, adding 10 cups (2.4 liters) of water.
Add the tomatoes, garlic, spices, corn, onions, and browned ground beef.
Bring this mixture to a boil over high heat, then reduce the heat to a gentle boil. Let it boil for another five minutes.
Take the stockpot off the heat, then ladle soup into the prepared jars. Leave 1 inch (2.5 cm) of headspace.
Remove the bubbles with a bubble removal tool and check to make sure you have adequate headspace. You can top the jars off with boiling water if you're short on liquid.
Then, wipe the rims using a clean, damp cloth to remove food residue or particles. Place the lids and bands on the jars, then load them into the pressure canner.
Put the lid on the pressure canner and allow it to vent steam for 10 minutes.
Process the jars at 10 lbs of pressure (69 kPa) for 75 minutes for pints or 90 minutes for quarts. Adjust for altitude as needed, and remember to adjust your timing if the pressure drops below 10 lbs.
Allow the canner to depressurize naturally. Remove the jars and let them cool on the counter for 12 hours.
Check the seals, label, and store the jars for one year.
Notes
Serve with shredded cheese, sour cream, chives or cilantro.

Altitude Adjustments for Canning Taco Soup
Altitude adjustments for meat canning recipes, including this taco soup recipe, are as follows:

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jan's canning