I love bean and ham soup. I mean, who doesn’t!? It was one of my favorite Campbell’s soup flavors when I was a kid. When I got my first taste of homemade bean and ham soup, I was hooked. It is the best! You will love this recipe for canning bean and ham soup.
This post may contain affiliate links.
Bean and ham soup is one of the easiest soups to can. You don’t even have to cook the beans ahead of time. All of the ingredients go in the jar raw, and then they cook during the canning process.
You will need a pressure canner to prepare this recipe. It is not safe to can beans with a boiling water canner.
Ingredients (per quart jar):
3/4 c. dried white beans
3 tbsp. chopped ham
1 tbsp. chopped onion
1 tbsp. chopped carrot
3 tsp. chopped celery
2 tsp. chicken bouillon
1/4 tsp. salt or liquid smoke
Rinse beans. Place 3/4 c. dried beans in each jar. Add remaining ingredients.
Canning Instructions:
Fill the remainder of the jars with boiling water, leaving 1 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.
Process jars in pressure canner at 10 pounds pressure for 70 minutes for pints and 90 minutes for quarts. Remove jars from canner and let cool until lids seal.
Yield: Varies
Like this recipe? Try my recipes for canning dry beans or canning garbanzo beans.
Follow my canning and preserving board on Pinterest.
