Navy Bean Bacon Soup Canning Recipes

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NAVY BEAN AND BACON SOUP



Navy Bean and Bacon Soup image

A rich, creamy soup that's very easy to make. I came up with this recipe when faced with a bowl of soaked navy beans and the requirement to do something with them, using what I had on hand. This is a very flexible recipe, as you can use any small bean and substitute ham for the bacon. The bacon should be the premium smoked, thick-sliced bacon that's usually sold in bulk. Try to get the leanest they have. If you can't find this, Oscar Mayer has a thick-sliced premium bacon that comes in 12-oz packages. Use one package. If you use ham, get one of the no-water-added hams from the deli section, like Black Forest or brown sugar cured, and use about a third of a pound, chopped coarsely. Using ham will reduce the richness, of course, which may not be all bad. This soup is very good right out of the pan, but it's even better the next day.

Provided by Desert Baker

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb navy beans
1 lb bacon
1 large yellow onion
1 head garlic
1 teaspoon peppercorn
2 bay leaves
2 teaspoons kosher salt, approximately

Steps:

  • Pick over the beans and soak them in water for at least eight hours.
  • Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
  • Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
  • Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
  • Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
  • Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.

NAVY BEAN & BACON SOUP (CANNING)



Navy Bean & Bacon Soup (Canning) image

I haven't made this in a few years, it makes for good gifts! Total time does not include for soaking beans overnight, but prep time includes a rough guess to prepping all the ingredients. Be sure to measure all ingredients exactly.

Provided by bikerchick

Categories     Beans

Time 3h

Yield 16 quarts

Number Of Ingredients 9

4 lbs dried navy beans, soaked overnight
4 quarts tomato juice
4 cups carrots, diced
8 cups potatoes, diced
6 cups celery, chopped
2 teaspoons salt and pepper, to taste
2 bay leaves
6 cups onions, diced
4 lbs bacon, diced

Steps:

  • Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
  • Combine all ingredients except bacon and onion in large pot.
  • Cook over medium heat until soft.
  • Cut bacon into small pieces and fry in skillet.
  • Remove bacon and cook onion in bacon grease until soft.
  • Add bacon and onion to bean mixture and heat until it simmers.
  • Taste for salt and pepper.
  • Remove bay leaves before putting in jars.
  • Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
  • Pressure can 1 hour at 10 lbs.

MY NAVY BEAN SOUP



My Navy Bean Soup image

A delicious rich and colorful soup. Good for a cool autumn evening.

Provided by Patty Long

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h

Yield 8

Number Of Ingredients 7

1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
½ cup margarine
4 carrots, chopped
1 onion, chopped
½ pound bacon

Steps:

  • Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
  • In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
  • Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
  • In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

BEAN WITH BACON



Bean with Bacon image

A great winter soup.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

  • Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  • Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
  • Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
  • Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

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