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15 Bean & Ham Soup

3/30/2016

13 Comments

 
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  This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!!  It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here)  ~Enjoy! Diane 

15 Bean & Ham Soup 
(with Pressure Canning Instructions) 
**new InstaPot Instructions added for the Homemade Ham Stock

Ingredients: 
1 bag Hurst's 15 Bean Mix, (20 oz. bag) 
1 (14.5 oz can) diced tomatoes
1 onion, chopped
1 tsp garlic, minced 
1 Tbs lemon juice
1-2 Cups Ham, diced
2 Quarts of your Homemade Ham Stock**

2 Cups water

kosher or sea salt, to taste (I add 2 tsp sea salt) 

Directions:
Soak 15-bean mixture for 8 hours or overnight in 9 cups water.
**Note: you can also do the quick hydration method offered by NCHFP. 
…"
To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." 


Take drained & rinsed beans and place in large stock pot.
Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered.  Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham.  Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. 


Pressure Canning:  (makes approx 7 pints) 
Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space.  Wipe rims with vinegar to clean rims before applying a new, sterile lid,  Add screw bands on to finger-tip tightness.  Vent Pressure Canner 10 minutes. 
Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi)

I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. 

Recipe Adapted from: Hurst's Bean Mix 
Canning Instr Adapted from: Ball's Bean Soup in 'Ball Blue Book Guide to Preserving'
Photos by: Diane Baker for Canning and Cooking at Home 


13 Comments
Debra
5/31/2016 06:51:55 pm

Is it necessary to simmer the soup for 2 1/2 hours if you are pressure canning the batch for preservation? Can the soup "cook" in the jars during the canning process?

Reply
Diane
6/1/2016 02:14:48 pm

I've never made this any other way...the beans held up GREAT to pressure canning *not mushy. I'm sure you could cut the cook time down by half and still be okay...

Reply
Guerry
12/10/2019 12:11:35 pm

Must be cooked 2 1/2 hours is eating right away and only 5 minutes if you are canning per instructions.

Reply
Sue
5/6/2020 06:11:31 pm

No, it says 30 minutes of cooking if you're canning. 5 minutes and then add the other ingredients and cook for 25 more minutes.

Jeanne
1/3/2017 07:04:15 am

Can you just make the soup according to the recipe on the bag and then can it?

Reply
Diana link
7/16/2017 12:43:37 pm

Beautiful recipe..can hardly wait!!!!

Reply
Lisa
9/9/2017 09:22:14 pm

Do you have to use ham stock?

Reply
Diane P Baker
9/18/2017 07:21:18 am

no, you can use water and the flavor packet that comes in the 15 bean mix OR any other 'stock'

Reply
Julie
10/14/2017 05:28:21 pm

Just the recipe I was looking for. Thank you! Cooking my ham broth now, soaking the beans overnight, and canning it up tomorrow.

Reply
Marilyn
5/17/2019 12:24:16 pm

So excited to find your website and this recipe. Really appreciate your comments on canning safety as that is important to me. I'll be following for sure!

Reply
Louise
9/1/2020 04:41:50 pm

Can ham beans soup be canned in quarts?

Reply
Diane
9/1/2020 05:23:00 pm

Yes. Quart timing is 90mins and remember to fill jars half solids and half liquids (broth)

Reply
Shawn
1/12/2021 11:36:44 am

Looking for help on canning foods like this so i would love it is someone has a canning book on a PDF that you would be willing to share with me. Thank you and have a blessed day.

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy