I like Campbell's bean and bacon soup, and my only real complaint is that it does not have enough bacon (or any detectible bacon, lately). So I remedied that.

Bean and Bacon Soup

1 lb bacon
1 lb dried small white beans (or other)
1 onion, chopped
1 cup chopped carrots
1 tsp paprika
1 12 oz can tomato juice or V8
1 tbsp balsamic vinegar
1 tbsp honey
1 garlic clove
1 tsp liquid smoke
Salt

I cook this in my instant pot. I like a bean soup with very tender beans, so it is cooked more than once including the canning process.

Cook the bacon, save the fat.

Cook the beans until tender. You want them fully cooked, so you can mash them between your fingers. Drain.

To eat right away, toss everything into a pot, including the bacon fat, make sure the beans are covered - add water if necessary - and cook for half an hour, stirring as needed. You can can the leftovers if you like.

If you want to just can the soup, and not have any right now, then do it this way:

Divide the beans between 6 pint jars. Do the same with the bacon fat, bacon, onion, and carrot.

Mix the remaining ingredients together, and divide between the jars. Top with a little water if you need to, to give a 1" headspace.

Pressure can at 10 lbs pressure, adjusted for altitude, for 75 minutes.