Navy Bean & Bacon Soup (Canning)
- 4 lbs dried navy beans, soaked overnight
- 4 quarts tomato juice
- 4 cups carrots, diced
- 8 cups potatoes, diced
- 6 cups celery, chopped
- 2 teaspoons salt and pepper, to taste
- 2 bay leaves
- 6 cups onions, diced
- 4 lbs bacon, diced
- Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
- Combine all ingredients except bacon and onion in large pot.
- Cook over medium heat until soft.
- Cut bacon into small pieces and fry in skillet.
- Remove bacon and cook onion in bacon grease until soft.
- Add bacon and onion to bean mixture and heat until it simmers.
- Taste for salt and pepper.
- Remove bay leaves before putting in jars.
- Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
- Pressure can 1 hour at 10 lbs.
navy beans, tomato juice, carrots, potatoes, celery, salt, bay leaves, onions, bacon
Taken from www.food.com/recipe/navy-bean-bacon-soup-canning-109290 (may not work)