![]() ![]() Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.Īdd the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!Īfter the beans “rest” for an hour, rinse them, and put them into a large stock pot. While beans are “resting”, cut up the ham and veggies for the soup. ![]() Remove the pan from the heat, cover it, and let the beans rest for an hour. Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.Ĭover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.Īfter the beans begin boiling, turn the heat to low and simmer for 2 minutes. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Prepare The Dried Beans This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup. NOTE: If you want to can this soup, you must use a pressure canner. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten! I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. Recipe includes “how to” instructions for canning soup to store in your pantry! Well… I finally canned my first batch of Ham and Bean Soup a few months ago. This delicious, hearty ham and bean soup will fill you up. ![]()
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