Bean Soup

Step 1

Process the beans first. This is the short cut method. Rinse the packets of beans in a colander. Pick out any rocks or bad beans and toss.  Combine beans with 6 cups of water and cook till only boiling. Turn off heat and let beans soak in cooking water for two hours.

Step 2

In a large stock pot combine all prepped ingredients and 15 cups of water. Drain beans of their cooking liquid and add beans to stock pot. Continue to cook soup for 2 ½ hours never getting to a boil, so as to not split the beans. Remove ham bone.  Serve hot.

Step 3

Cook soup for 1¾ hours also not boiling the mix and prepare jars, lids and rings.

Step 4

Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace.

Step 5

Remove air, clean rims, place on lids and rings and pressure can at 10 pounds for 75 minutes. If you are going to use quart size jars process for 90 minutes in pressure canner.