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Bean and Bacon Soup for Canning

Submitted by: wvhomecanner on May 5, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Bean and Bacon Soup for Canning

This is VERY similar to Campbell’s Bean and Bacon soup. Using a tomato product in the soup is the key!

Difficulty: Easy

Servings: 12 quarts or 24 pints


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 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

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  1. 5-7

    Do you not add any additional salt to the soup?

  2. 1-17

    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!!!

  3. 1-17

    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 🙂

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