![]() I appreciate you using some of your valuable time to do so. I have lots of delicious soup recipes you’ll enjoy, including: You can find ALL my recipes in the Recipe Index, located at the top of the page. Sure hope you will give this ham and bean soup a try! It is delicious, even if you don’t can it in jars, for long term storage! Looking For More SOUP Recipes? This is a picture of the very first time I opened a jar of this ham and bean soup (about a month later) and heated it up for our dinner. Remove screw bands (for storage), wipe jars clean, and place them in pantry to await a craving for (and the convenience of) this yummy, “ready-to-heat-and-eat” soup! Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. After that, place hot jars of soup on a dish towel on kitchen counter for 24 hours, to cool and seal completely. When processing time is done, follow recommended pressure canning guidelines for jar removal, according to the manufacturer’s instructions for canner (wait for pressure to drop naturally, remove vent cover, wait 10 more minutes). NOTE: If above 1,000 feet in elevation: weighted gauge (15 lb weight), dial gauge (12 lbs- at 2,000-4,000 feet elevation). If you are using pint jars, process at 10 lbs. Canning / Processing TimesĬan quart jars at 10 lbs. Follow canning guidelines to remove air bubbles from the jars, clean the jar rims well, then seal them with lids and screwbands to fingertip tight, and into the pressure canner they go. Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess).įinish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. ![]() (Make sure jars stay warm until you are ready to fill them). Prepare canning jars, lids, and screw bands according to recommended canning guidelines. If you are NOT going to can the soup, you may wish to cook the soup just a bit longer (uncovered), which will help to thicken it. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.Īdd the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!Īfter the beans “rest” for an hour, rinse them, and put them into a large stock pot. While beans are “resting”, cut up the ham and veggies for the soup. Remove the pan from the heat, cover it, and let the beans rest for an hour. Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.Ĭover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.Īfter the beans begin boiling, turn the heat to low and simmer for 2 minutes. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Prepare The Dried Beans This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup. NOTE: If you want to can this soup, you must use a pressure canner. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten! I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. Recipe includes “how to” instructions for canning soup to store in your pantry! Well… I finally canned my first batch of Ham and Bean Soup a few months ago. This delicious, hearty ham and bean soup will fill you up.
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