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
Ham bone
1 bay leaf
Ham chunks
1 chopped onion
4 ribs celery chopped
3 shredded carrots

sauce
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).