Bean Soup for Pressure Canning

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Bean soup is the classic use for “leftover ham” . It happens to be a staple to many, it’s comforting, its delicious and it you reminds you of home. So why not can it up and have ready when you are?

Ingredients and Variations

Ingredients: Leftover ham, navy beans, carrots, celery, brown onion, bay leaf, fresh thyme, paprika, onion powder, garlic powder, powdered chicken bouillon, filtered water and pepper. *Leave the salt out until you heat up the soup when you open the jar, salt can make the beans cook inconsistently.

Variations: This is a great use for leftover ham but really any meat can be used. Navy beans are used here but again, any bean can be used, they are interchangeable. Water and Knorr powdered chicken bouillon are used in this recipe, but broth or plain water can be used instead. Onions, carrots and celery are the vegetable of choice here, but those can be changed or left out if desired, without changing your canning time. And as always, if there is a spice or herb used here that you don’t like, switch it to something you do or simply leave it out, it wont hurt the recipe.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.

Bean Soup for Pressure Canning
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Bean Soup for Pressure Canning

3 from 141 votes
Recipe by Jeni Gough Course: Soups, MainCuisine: AmericanDifficulty: Medium
Prep time

1

hour 
Processing time

75

minutes for quarts
Processing time

60

minutes for pints
Yields

7

quarts or
Yields

14

pints

Ingredients

  • 2 lbs 2 navy beans

  • 2 cups 2 ham, diced small

  • 2 2 onions, chopped

  • 4 4 carrots, chopped

  • 3 stalks 3 celery, chopped

  • 3 1/2 3 1/2 bay leaves, halved

  • 7 sprigs 7 fresh thyme

  • 7 tsp 7 powdered chicken bouillon *optional

  • 1 3/4 tsp 1 3/4 paprika

  • 3 1/2 tsp 3 1/2 onion powder

  • 3 1/2 tsp 3 1/2 garlic powder

  • 1 tsp 1 fresh cracked black pepper

  • boiling water to fill jars

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • Quick soak beans: Sort and rinse beans. Pot them in a large pot , cover them with water by 3 inches. On high heat, bring them to a boil, boil for 2 minutes, cover, turn off heat and let set 1 hour. Drain and rinse beans after.
  • Jars should be half full of solids and half full of liquid. To each jar add beans, ham and vegetables until halfway full. Divide these ingredients between the jars equally. Then to each jar add: 1/2 bay leaf, 1 sprig of fresh thyme, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1 teaspoon powdered bouillon and 1/8 teaspoon fresh cracked black pepper. Fill jars with boiling water to 1-inch headspace. Remove air bubbles, adding more water if need to bring headspace back up to 1-inch. Wipe rims. Place on lids and bands to finger tip tight. Place directly into simmering pressure canner.
  • Process quarts for 75 minutes and pints for 60 minutes.

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