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Pressure Canning Ham & Bean Soup
Leisa Sutton
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Ingredients
1
cup
fresh chopped onions
1
cup
chopped carrots
3
cups
dried navy beans
1
tsp
minced garlic
1/2
tsp
thyme
2
cups
chopped ham
Instructions
Soak beans over night, drain, rinse, add back to pot, cover with water and cook for 5 minutes on high. Drain again and add back to the pot
Cut up diced ham or ham hock
Combine all ingredients into one pot, add water to cover, bring to a boil for 5 minutes
Fill jars half way with solids, remainder of jar to be filled with the broth from the pot.
Follow the directions at this site for safe canning
https://nchfp.uga.edu/how/can_04/soups.html
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