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    You are in: Home / Recipes / Navy Bean & Bacon Soup (Canning) Recipe
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    Navy Bean & Bacon Soup (Canning)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    bikerchick's Note:

    I haven't made this in a few years, it makes for good gifts! Total time does not include for soaking beans overnight, but prep time includes a rough guess to prepping all the ingredients. Be sure to measure all ingredients exactly.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
    2. 2
      Combine all ingredients except bacon and onion in large pot.
    3. 3
      Cook over medium heat until soft.
    4. 4
      Cut bacon into small pieces and fry in skillet.
    5. 5
      Remove bacon and cook onion in bacon grease until soft.
    6. 6
      Add bacon and onion to bean mixture and heat until it simmers.
    7. 7
      Taste for salt and pepper.
    8. 8
      Remove bay leaves before putting in jars.
    9. 9
      Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
    10. 10
      Pressure can 1 hour at 10 lbs.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on May 02, 2010

      55

      I have canned this recipe several times and I love it. It's so nice to just open a jar for a quick dinner. I've use pinto beans instead of kidneys and it has always turned out perfect. No trouble with moisture and the bacon is perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2010

      55

      I have canned this recipe five times. I love it! I had to cut recipe in half = 7 quarts. I use v-8 juice instead of tomatoe juice. This is one of my favorite home canned recipies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2013

      55

      This is in my pressure canner now! I really like the flavor of the soup. I made a few minor additions of ketchup, chile powder, garlic powder, and worcestershire sauce. I also added a few more cups of water to thin the mixture out. I made only 1/4 the recipe and ended up with 7 pints. I will definitely put this into my canning rotation. It was simple and cheap to put together and a tasty new bean soup experience for us. My husband said it tasted like someone smooshed up bbq ribs and put them in the soup. It has a lovely, deep, and rich flavor from the bacon. One of my favorite bean soup canning recipes so far. Used a mixture of northern, black, and pinto beans.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Navy Bean & Bacon Soup (Canning)

    Serving Size: 1 (8508 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1019.8
     
    Calories from Fat 477
    46%
    Total Fat 53.1 g
    81%
    Saturated Fat 17.2 g
    86%
    Cholesterol 77.1 mg
    25%
    Sodium 1278.5 mg
    53%
    Total Carbohydrate 96.8 g
    32%
    Dietary Fiber 32.2 g
    129%
    Sugars 13.3 g
    53%
    Protein 41.9 g
    83%

    The following items or measurements are not included:

    salt and pepper

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