Canning Navy Bean and Ham Soup

Pin It Pin It I'm still stocking my shelves for winter. I want some easy soups for my husbands lunches or a quick meal when we are running on borrowed time. I have finally figured out a way to successfully can bean soup without everything turning to mush. Thanks to a simple recipe of "Ben's Beans."

Here's my recipe:

Navy Bean Soup
2 lbs dry navy beans, rinsed
half of small onion diced
1-2 medium carrots diced
1 stalk of celery diced
1 cup of diced ham
chicken bouillon, powder
hickory smoked salt
water
7 quart jars, lids and rings

I prep my jars first by washing them and get my lids and rings in hot water. After this I cut up my vegetables and ham. Lastly, I sort my beans, wash with cold water and let drain well.

Then in no particular order I add the following in each quart jar:
3/4 cup dry navy beans (do not soak beans), rinsed
1 Tbsp onion, diced
3 Tbsp chopped ham
1 Tbsp carrot, diced
1 Tbsp celery, diced
1/4 tsp hickory smoked salt (any seasoned or plain salt will work or omit)
2 tsp chicken bouillon, powder

After this I add water to fill to the 1 inch head space. Wipe rim of jar with clean cloth. Affix lid and ring and place in pressure canner.

Process for 90 minutes at 10 lbs of pressure.

The beans in these jars are great northern beans. Any kind of beans will do.

If you choose to reduce to pints you would need to reduce everything by half and process 75 minutes at 10 lbs pressure.

If you make ham and bean soup let me know of any changes you made to the recipe. It's always nice having several different versions of bean soup.

~ Farm girl