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Canning Ham and Bean Soup

Spend a morning canning ham and bean soup and have jars of ready made meals quickly at hand.

A jar of ham and bean soup with a napkin and wooden ladel on a table.

The great thing about canning soup at home is that it can be customized for your family’s tastes and full of ingredients you can feel good about serving.

Pressure Canned

This must be pressure canned. Do not try to can this in a water bath process, it simply is not safe for low acid meats and vegetables. Please don’t try.

The trick to canning soup at home is just that you process the jars for the thing that takes the longest amount of time. Carrots for example only take 30 minutes but beans and ham take 90 minutes for quarts.

Remember to adjust the pressure for your elevation!

Soak & Boil Dried Beans First

Soak those dried beans overnight. This is the best way to keep them more easily digested for everyone.

The beans should be drained and then boiled in fresh water for 30 minutes prior to packing jars.

A jar of ham and bean soup on a table with wooden ladle and napkin

Broth Choices

Choices for broth are fairly unlimited here. Use whatever is your favorite. Bring the liquid to a boil for filling the jars.

  • You can use the liquid from boiling the beans.
  • Chicken or ham broth works wonderfully.
  • Tomato juice will work if that’s a favorite.
  • A combination of the bean liquid and tomato juice is quite tasty.

Bean Options

I usually go with navy beans for ham and bean soup but any dried bean would work. Go with your favorite. Simply remember to soak them the night before you can.

Dried beans in a glass measuring cup

Vegetable Additions

You can add onions, garlic, celery, carrots, etc. as you prefer. These can be raw packed or added to the broth and cooked a bit first, if desired. Out of general laziness and ease I usually go for raw pack.

Easily Scalable

The recipe can easily be adjusted for more or less based on ingredients you have on hand. This is a great way to use up leftover ham and so you can scale up or down based on that as a starting point.

Can in either pint or quart jars as desired.

Filling the Jars

I like to stack the jars with ingredients so that I’m certain each jar has the same amount of ingredients. There is no right or wrong way to do this however.

3 quart jars being filled with navy beans, ham, and carrots.

Layer the beans, then the ham, then the veggies. I personally leave a good bit of space that I have plenty of broth in there but you can fill to within 1 inch of the top.

Then, fill the jars with the boiling broth liquid leaving 1 inch headspace. Then remove air bubbles, wipe rims, add lids, rings, and can.

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How to Use Canned Ham & Bean Soup

Simply dump the jar into a pot and bring to a simmer. Add seasoning and serve hot.

You could pack the boiled soup in a thermal container for packed lunches.

Add more vegetables or broth when reheating for a bigger meal and serve with bread and salad for a filling meal.

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Yield: 3 Quarts

Canning Ham and Bean Soup

A jar of ham and bean soup with napkin and wooden ladle on a table.

Canning ham and bean soup at home provides quick and easy healthy meals straight from the pantry shelves.

Soak Time 8 hours
Prep Time 30 minutes
Canning Time 1 hour 30 minutes
Total Time 10 hours

Ingredients

  • 1 Cup Dried Navy Beans
  • 4 Cups Ham or Chicken Broth
  • 3 Cups Ham, diced
  • 1 1/2 Cups Carrot, sliced

Instructions

  1. Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight.
  2. Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
  3. Bring the beans to a boil and simmer for 30 minutes.
  4. Meanwhile, chop the veggies and ham.
  5. Bring the broth to a boil.
  6. Fill the jars with equal amounts of beans, ham, and carrots.
  7. Top the jars with boiling broth and bean liquid leaving 1 inch headspace in each jar.
  8. Remove air bubbles, wipe jar rims. Place lids and rings.
  9. Put the jars into pressure canner. Follow the instructions for your canner model.
  10. Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.

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Nutrition Information:

Yield:

12

Serving Size:

1 Cup

Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 852mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 20g
A collage of stacked photos with jars being filled with beans, ham and carrots on top, text overlay in the middle, and a finished jar of ham and bean soup with a wood ladle on a table.

Other Ways to Use Dried Beans

Dried beans are a great way to stretch a meal and save money in the kitchen. We’ve gathered up over 20 fantastic, tried and true, dried bean recipes that cover everything from breakfast to dessert to get you started.

Thanks for sharing!

Shannon Berg

Monday 11th of October 2021

How many pints would you be able to make with the one cup of beans?

Chandra

Thursday 12th of August 2021

Thanks for this recipe. How many quart jars does this recipe typically fill?

Kathie Lapcevic

Friday 13th of August 2021

3 Quarts

Brittainy

Thursday 14th of January 2021

Would it be possible to leave out the carrots or does this mess with the composition of it all?

Angi Schneider

Saturday 16th of January 2021

Yes, you can leave out the carrot and it will be just fine. Just use the same number of jars.

Kathie Lapcevic

Thursday 14th of January 2021

You can leave the carrots out. Add more beans instead if you'd like.

Sona Henderson

Monday 19th of October 2020

Can I can a pot of leftover fully cooked bean and ham soup and would the already cooked beans get too mushy?

angi

Monday 19th of October 2020

If it's fully cooked already, I would think the beans would get mushy after being in the pressure canner. I would freeze it instead.

Ruth

Sunday 13th of September 2020

Have you tried it without soaking the beans?

Angi Schneider

Tuesday 15th of September 2020

Hi Ruth. No, we haven't. Current recommendations are to soak all dried legumes, except lentils and split peas, before canning.

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