Canned Ham and Bean Soup
Josh and I decided to can our own ham and bean soup one cold Sunday when we had some left over ham. It turned out great! Here is the recipe we used. We also used a pressure cooker to do this recipe as well. This is a great way to prepare food because now you will have bean soup any time you want it. There will be no thawing from the freezer, or sniffing the bowl in the fridge. Just open and eat!
If you would like to prepare this recipe without a pressure cooker, prepare your beans according to package directions or if these are home-grown soak over night, rinse, and place in a NEW pot of water, then add the following ingredients to the pot, and simmer until tasty!
1. Add to each quart canning jar :
1/2 cup of dry beans UNCOOKED (Northern, Pinto, or Soup Bean Mix)
1/2 cup ham pieces
1/2 cup carrot
1/2 cup celery
1/4 cup onion
1tsp minced garlic
1 chicken bullion cube
Spice mix:
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 tsp dijon mustard
2. Fill the remaining space with liquid (this could be ham broth from when you made the ham or just water) leaving an inch of space at the top. Your beans will cook and expand.
3. Now put on the lid and ring on for each jar. Make sure the lid and ring are snug, but not too tight.
4. Place the jars in your pressure cooker, and fill with water until you reach the level of your liquid in the jars.
5. Put the lid on, and heat until boiling with valve open on your pressure cooker. When it is boiling you will see steam coming from the valve.
6. Once it is boiling, close the valve, and adjust the temperature on your stove so that the pressure gauge stays between 10-15.
7. The pressure should be maintained for an hour. Set your timer.
8. When an hour is up, turn off the heat and let the pressure cooker cool until the pressure gauge reads 0.
9. When it does check the valve for any remaining steam, and remove the lid.
10. Remove the jars using tongs and place on a towel to cool completely. They will seal as they cool.
Now you have ham and bean soup when ever you like! Enjoy!
If you would like to prepare this recipe without a pressure cooker, prepare your beans according to package directions or if these are home-grown soak over night, rinse, and place in a NEW pot of water, then add the following ingredients to the pot, and simmer until tasty!
1. Add to each quart canning jar :
1/2 cup of dry beans UNCOOKED (Northern, Pinto, or Soup Bean Mix)
1/2 cup ham pieces
1/2 cup carrot
1/2 cup celery
1/4 cup onion
1tsp minced garlic
1 chicken bullion cube
Spice mix:
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 tsp dijon mustard
2. Fill the remaining space with liquid (this could be ham broth from when you made the ham or just water) leaving an inch of space at the top. Your beans will cook and expand.
3. Now put on the lid and ring on for each jar. Make sure the lid and ring are snug, but not too tight.
4. Place the jars in your pressure cooker, and fill with water until you reach the level of your liquid in the jars.
5. Put the lid on, and heat until boiling with valve open on your pressure cooker. When it is boiling you will see steam coming from the valve.
6. Once it is boiling, close the valve, and adjust the temperature on your stove so that the pressure gauge stays between 10-15.
7. The pressure should be maintained for an hour. Set your timer.
8. When an hour is up, turn off the heat and let the pressure cooker cool until the pressure gauge reads 0.
9. When it does check the valve for any remaining steam, and remove the lid.
10. Remove the jars using tongs and place on a towel to cool completely. They will seal as they cool.
Now you have ham and bean soup when ever you like! Enjoy!
What a great recipe. We will be canning some Ham and Beans when we start our canning season. We have a big canner so we will be making this recipe really work for us. Great idea! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
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Miz Helen
I made this soup and boy is it good. Canned 9 pints . thanks for the recipe.
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