Soup of the Day... 10 Bean Soup

Some Soupy Facts

• The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup. 
• February 4th is National Homemade Soup Day.
• Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.
• Americans eat more than 10 billion bowls of soup each year.
• Women are twice as likely to order soup for lunch as men.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Ten Bean Soup

Found on Vicki'sCanningWorld

1/2 cup black beans

1/2 cup kidney beans 

1/2 cup navy beans 

1/2 cup pinto beans 

1/2 cup Great Northern beans 

1/4 cup black eye peas 

1/4 cup chickpeas 

1/4 cup split peas 

1/4 cup lentils 

(Note: All above beans would be of the dried bean variety)

1/2 cup fresh-cut green beans 

2 bay leaves 

1 tablespoon tarragon 

1 tablespoon summer savory 

Salt -- to taste 

Ground black pepper -- to taste 

Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours. 

Prepare canning jars and closures according to manufacturer's instructions. 

Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves. 

Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. 

Process 1 hour and 30 minutes at 10 pounds pressure in a pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. This recipe yields about 6 quarts.

Tomorrow's Soup of the Day... 15 Bean Soup with Ham

Share this post