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LOCATION: Recipes >> Preserving >> Bean Bacon Soup

Print this Recipe    Bean Bacon Soup

Bean and Bacon soup (canned)

4 lbs dried navy beans, soaked overnight
4 qts tomato juice
6 cups onion
4 lbs bacon
4 cups carrots
8 c potatoes
6 c.celery
2 tsp.pepper salt to taste
2 bay leaves

Combine all ingredients except bacon and onion; cook until soft.
Cut bacon into small pieces and fry. Remove bacon and cook up onion
in bacon grease until soft. Put all ingredients together and heat
until it simmers. Remove bay leaves before putting in jars.
Pressure can 1 hour at 10 lbs.

Makes about 16 quarts.

Follow-up comment:

1 medium onion is about a cup.
2 medium stalks celery is about 6 cups.
1 lb pkg carrots is about 4 cups.
5 medium potatoes is about 8 cups.

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