This is VERY similar to Campbell’s Bean and Bacon soup. Using a tomato product in the soup is the key! (But don’t use bacon if canning!)
Servings: 12 quarts or 24 pints
4 lbs dried navy beans (soaked overnight)
4 qts tomato juice and/or stock/broth
6 cups chopped onion
4 lbs. diced ham (this is approximate–use up to 1/2 cup per quart, max)
4 cups chopped carrots
6 cups diced celery
2 tsp. pepper
2 bay leaves
Combine all ingredients (except ham and onion) and cook until soft. Saute onions until soft. Add onions to the other ingredients (not including the ham) and heat until it starts to simmer. If soup is not “soupy” enough, add more broth, juice, or water.
Remove bay leaves before putting into hot jars. Fill jars leaving 1″ headspace, adding up to 1/2 cup small diced ham per quart.
Process quarts in a pressure canner for 90 minutes @ 10 lbs. pressure (adjust for your altitude) or 75 minutes for pints.
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