This is VERY similar to Campbell's Bean and Bacon soup. Using a tomato product in the soup is the key :)

Bean and Bacon Soup for Canning

4 lbs. dried navy beans (soaked overnight)

4 qts. tomato juice

6 cups chopped onion

4 lbs. bacon (I use some diced lean ham instead)

4 cups chopped carrots

6 cups diced celery

2 tsp. pepper

2 bay leaves

Combine all ingredients except bacon and onion and cook until soft.

Cut bacon into small pieces and fry, remove and add onions and cook

until soft. Put all ingredients together and heat until it starts to

simmer. Remove bay leaves before putting into hot jars. Fill jars leaving 1" headspace.

Process in a pressure canner for 90 minutes @ 10 lbs. pressure.

Makes about 12 quarts.

You sure can – just cook the soup completely, eat what you want, freeze the rest.

Dede