Soup of the Day... Navy Bean and Bacon Soup

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.

Navy Bean and Bacon Soup 

Found on Pinterest

2 lbs dried navy beans, soaked overnight 

2 quarts tomato juice (I used 2 qts of home canned tomato juice) 

2 cups carrots, diced 

4 cups potatoes, diced 

3 cups celery, chopped 

1 teaspoon canning salt and pepper (Black or White) 

1 bay leaf 

3 cups onions, diced 

2 lbs bacon, diced OR 1 cup of diced ham 

Directions: Combine all ingredients except bacon and onion in large pot. Cook over medium heat until soft (this took almost 45 mins on low).

Cut bacon into small pieces and fry in skillet. Remove bacon and cook onion in bacon grease until soft, drain on paper towels. Add bacon and onion to bean mixture and heat until it simmers. Taste for salt and pepper. Remove bay leaf before putting in jars. Fill hot mixture into sterilized jars, filling to within 1" of tops of jars (I found that using the home canned tomato juice the juice in the soup was pretty thick and there was not enough of it. So I used hot water to finish filling the jars to 1" headspace). Pressure can 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 lbs.

Tomorrow's Soup of the Day... Navy Bean and Ham Soup

Share this post