This is my bean soup recipe for canning. It is amazing. If you don't want to can it, you will have to change the cooking time. Simmer it until the beans are tender. Adding in the carrots and celery about ten minutes before they are done.
Ingredients:
1 pound bag of 16 bean soup bean
mixture
3 cloves garlic
3 small onions
6 carrots
3 stalks celery
Apx 2 cups raw bacon pieces cut into
bites
1 box (32 oz) chicken stock
Instructions:
Soak the
bean mixture in the refrigerator over night.
Mince garlic,
chop onions. Chop carrots and celery
into chunks. Set aside for later. Fry garlic and onions in pan with bacon
pieces. Cook until bacon is done and
onions are translucent. Drain fat.
Drain and
rinse the beans.
Put the chicken
stock in the pot. Add in the beans. You should have enough liquid to cover the
beans. Stir and bring to a boil.
Turn down
and simmer for 30 minutes.
Stir in
celery and carrots.
Scoop into
pint size jars leaving 1 inch head space.
Should make 6 jars of soup.
Process
according to your pressure canner instructions at 10 pounds pressure for 75
minutes.
