Loading...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!)
Difficulty: Easy
Servings: 12 quarts or 24 pints
Ingredients
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
Directions
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.
Categories: Bean Soups, Canning, PC Other, Preserving, Pressure Canning, Soups & Stews
Submitted by: wvhomecanner on May 5, 2010
Patty says:
Do you not add any additional salt to the soup?
On May 7, 2010 at 8:49 am
Country Girl @ Heart says:
Campbell’s Bean and Bacon Soup was my comfort food as a child. I have made similar soups but had no idea that I could safely can them to make them more convenient. Thanks Dede for sharing!!!
On January 17, 2011 at 9:52 am
Dede ~ wvhomecanner says:
You’re welcome! And I recommend that you cook this to the point that it’s ready to eat, eat all you want, can the rest. It’s really good that way, just the beans are softer – but to me that makes it even more like Campbell’s.
I just saw Patty’s question she posted back in May. No, no added salt here because I can most things low salt. Salt can be added later but can’t be taken away 🙂
On January 17, 2011 at 7:17 pm