Instant Download, NO Registration Required!
This soup is very flexible. Change it up however you like, if you want to can it, there really isn't anything you can do to it to change the canning time.
Bean and Ham Soup
4 slices bacon, cooked and crumbled
1 bay leaf
1 chopped onion
4 ribs celery chopped
3 shredded carrots
dash garlic powder
1 tsp paprika
1 tbsp balsamic vinegar
1 tsp honey
2 cups tomato juice
1 tsp salt
1/4 tsp seasoning salt
1/2 tsp parsley
1 lb dry navy beans (or a mixture of beans)
Cook ham bone with bay leaf until joint falls apart. Pick meat off, save broth. Discard bay leaf
Soak beans overnight in ham broth. Drain, reserve broth. Divide beans between 10 pint jars.
Divide bacon, ham, onion, celery, carrots between jars.
Mix sauce ingredients together, and divide between all jars. Top with broth, leaving 1 1/4" headspace (if broth is not enough, use water to make up difference).
The information on this site is presented for informational purposes only, and consists of the opinions and experiences of the site authors. It is not to be construed as medical advice or to be used to diagnose or treat any illness. Seek the assistance of a medical professional in implementing any nutritional changes with the goal of treating any medical condition. The historical and nutritional information presented here can be verified by a simple web search.
I do what I do because I understand the science behind it, and I've researched worldwide sources to verify the safety of my practices to my own satisfaction. Please do your own research, and proceed AT YOUR OWN RISK.