Navy Bean & Bacon Soup (Canning)

Submitted by bikerchick

"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."

 

• Ready In: 3hrs
• Ingredients: 9
• Yields: 16 quarts

ingredients

• 1814.36 g dried navy beans, soaked overnight
• 3784.0 ml tomato juice
• 946.36 ml carrots, diced
• 1892.72 ml potatoes, diced
• 1419.54 ml celery, chopped
• 9.85 ml salt and pepper, to taste
• 2 bay leaves
• 1419.54 ml onions, diced
• 1814.36 g bacon, diced

directions

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

Reviews

[busynursemom]

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.

 

[longhairblonde]

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.

 

[shelteredcreature]

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.

 

[DianeRN in Neosho]

Very good. Great taste. Update: Made this for Christmas gifts a few years ago and now getting request for this great soup! Thanks

 

[hanngoodwin]

Sorry, I had really bad luck with this. I should have expected it from reading the recipe. There is way to little liquid to support that many solids and still can the end result. Half way through, I'm inventing a soup base because I have a pot of beans that have absorbed all of the liquid. I'm afraid of it being too dense at this point to even can safely. Also, an hour at ten pounds is too short of a canning time even for pints. You should be canning it for as long as the longest suggested ingredient in the recipe. The meat and beans alone would make me bump it to 75 minutes for pints and 90 for quarts. I haven't looked up onions yet.