Navy Bean Bacon Soup Canning
Preserve comfort in a jar with this hearty Navy Bean Bacon Soup, perfect for canning and savoring year-round! Packed with protein-rich dried navy beans, crispy bacon, and a medley of aromatic vegetables like onion, carrot, and celery, this recipe simmers to perfection with flavorful additions of garlic, herbs, and chicken stock. The savory soup is designed for long-term storage through pressure canning, making it a convenient meal option that doesn't compromise on homemade taste. Follow easy step-by-step instructions to prepare, jar, and safely process the soup, creating ready-to-enjoy servings that can last up to a year. Whether for cozy family meals or quick midweek dinners, this versatile soup brings nourishment and comfort to your table. Perfect for search terms like "homemade navy bean soup," "bacon soup canning recipe," and "pressure canning soup ideas."
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Ingredients
- 2 pounds dried navy beans
- 1.5 cups bacon
- 2 medium (chopped) onion
- 2 cups (diced) carrots
- 2 cups (diced) celery
- 3 cloves (minced) garlic
- 10 cups chicken stock or broth
- 6 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon black pepper
Directions
Step 1
Sort through the dried navy beans to remove any debris, and rinse them thoroughly under cold water. Place the beans in a large bowl and cover with water. Allow them to soak overnight (8-12 hours) or use the quick-soak method by boiling the beans for 2 minutes, removing from heat, and letting them sit for 1 hour. Drain the beans before proceeding.
Step 2
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 3
Add the chopped onion, diced carrots, and diced celery to the bacon grease in the pot. Sauté the vegetables over medium heat until softened, about 5-7 minutes.
Step 4
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Step 5
Return the drained navy beans to the pot, along with the cooked bacon. Pour in the chicken stock and water, then add the thyme, oregano, bay leaf, salt, and black pepper. Stir to combine.
Step 6
Bring the soup to a boil over high heat, then reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the beans are tender and the flavors are well combined. Stir occasionally to prevent sticking.
Step 7
Once the soup is cooked, remove the bay leaf and adjust the seasoning with additional salt and pepper, if necessary.
Step 8
To prepare the soup for canning, sterilize your jars, lids, and rings according to safety guidelines for pressure canning.
Step 9
Using a jar funnel, ladle the hot soup into pint or quart jars, leaving 1-inch headspace. Remove any air bubbles with a nonmetallic utensil and wipe the rims clean with a damp cloth. Place the lids on top and secure the rings until fingertip-tight.
Step 10
Process the jars in a pressure canner according to your altitude and size of jars: typically 75 minutes for pints and 90 minutes for quarts at 10 PSI for altitudes up to 1,000 feet. Adjust according to your pressure canner's manual and altitude requirements.
Step 11
Once the processing time is finished, turn off the heat and let the pressure canner cool completely before removing the jars. Check the seals, label the jars, and store in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | 5708.5 grams (5708.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4198 |
| Total Fat 73.10g | 94% |
| Saturated Fat 22.00g | 110% |
| Polyunsaturated Fat 9.60g | |
| Cholesterol 149mg | 50% |
| Sodium 18659mg | 811% |
| Total Carbohydrate 631.30g | 230% |
| Dietary Fiber 155.20g | 554% |
| Total Sugars 52.90g | |
| Protein 277.10g | 554% |
| Vitamin D 24IU | 120% |
| Calcium 1825mg | 140% |
| Iron 52mg | 290% |
| Potassium 15882mg | 338% |
Source of Calories