Whether you can this or just make up a big pot, this soup is healthy and delicious!
**This is NOT an approved canning recipe, it is considered “Rebel canning”. I follow directions and processing times from the USDA complete guide for home food preservation.
Makes 7 Quarts
1 1/2 to 2 lbs Dried white beans
21 Cups water or chicken broth
2 Cans tomato paste
5 Tbsp powdered chicken bullion
1 Tbsp dried parsley
1 Tbsp dried oregano
7 Tomatoes
5 Carrots, sliced
5 Celery stalks, sliced
2 Onions, chopped
7 Cloves garlic, minced
Prepare your beans the night before: Sort, rinse and cover with 2 inches of water and soak overnight.
The next day, drain, rinse beans and set aside.
Prepare your jars and canner.
Prepare soup broth: In a large pot, add 21 cups chicken broth or water, 5 tbsp of powdered chicken bullion if using water, tomato paste, parsley and oregano. Bring to a boil, turn down heat, cover and simmer until ready.
Prepare vegetables.
To each jar add: 1 cup beans, 1 chopped tomato, 2 cloves crushed garlic, 1/2 cup chopped onion, 1/4 cup sliced carrots and 1/4 cup sliced celery.
Fill with broth leaving 1 inch headspace. Wipe rims, put on lids and screwbands fingertip tight.
Add to simmering canner and process quarts 90 minutes.
After you pull hot jars from canner ,leave them on a towel to cool for 24 hours.
Here is a link to my Fasolada video: https://www.youtube.com/watch?v=WoN4U93_pVI&t=76s
Enjoy!
~J~
