I’m still stocking my shelves for winter. I want some easy soups for my husbands lunches or a quick meal when we are running on borrowed time. I have finally figured out a way to successfully can bean soup without everything turning to mush.
Navy Bean Soup
2 lbs dry navy beans, rinsed
half of small onion diced
1-2 medium carrots diced
1 stalk of celery diced
1 cup of diced ham
chicken bouillon, powder
hickory smoked salt
water
7 quart jars, lids and rings
I prep my jars first by washing them and get my lids and rings in hot water. After this I cut up my vegetables and ham. Lastly, I sort my beans, wash with cold water and let drain well.
My Irish grandma taught me this recipe, and I swear I make it all year long!
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