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A jar of pickled vegetables, featuring carrots alongside beans, sits invitingly on a wooden table. Nearby, a wooden ladle awaits its next task, reminiscent of canning ham and bean soup's rich flavors.
Kathie N. Lapcevic

Canning Ham and Bean Soup

4.35 from 29 votes
Canning ham and bean soup at home provides quick and easy healthy meals straight from the pantry shelves.
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Prep Time 8 hours
Cook Time 30 minutes
Canning Time 1 hour 30 minutes
Total Time 10 hours
Yield: 3 Quart Jars
Servings: 6
Course: Soup
Cuisine: American
Calories: 155
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 Cup Dried Navy Beans
  • 4 Cups Ham or Chicken Broth
  • 1 Cup Ham diced
  • 1 ½ Cups Carrot sliced

Equipment

Method
 

  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.

Nutrition

Serving: 1CupCalories: 155kcalCarbohydrates: 10gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 50mgSodium: 852mgFiber: 3gSugar: 2g

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