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