My adorable little girl loves canned bean and bacon soup. My husband buys it and I cringe every time I see them eating it. So I decided I might as well give it a go and see if I can make a bean soup without chemicals and preservatives.
I used this recipe with a few variations.
I added some thick sliced hickory bacon to the bottom of the jars (uncooked) before adding beans and ham. It gave each jar a smoky delicious kick of flavor.
I used a LOT of thyme, coriander, dry mustard, bay leaves, and garlic.
I did use chicken broth, water would be too bland.
I tripled the recipe and had WAY too much.
I also didn’t boil/soak the beans as long as recommended. I just like them firmer.
I used more carrots, celery and onion than I thought I needed to but I am glad I did.
This was the LEFTOVERS after canning up 16 pints!
My shelf of canned soup, salmon and jams.