Prep 1 hr
Cook 2 hrs
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.
- 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.
- Combine all ingredients except bacon and onion in large pot.
- Cook over medium heat until soft.
- Cut bacon into small pieces and fry in skillet.
- Remove bacon and cook onion in bacon grease until soft.
- Add bacon and onion to bean mixture and heat until it simmers.
- Taste for salt and pepper.
- Remove bay leaves before putting in jars.
- Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
- Pressure can 1 hour at 10 lbs.
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.
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.
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.