Sunday, September 13, 2015

Soup of the Day... 15 Bean Soup with Ham

Some Soup Facts

  • Groucho Marx offered the following explanation for the title of the 1933 movie “Duck Soup”: “Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you’ll duck soup the rest of your life.”
  • The original Campbell’s Soup labels were orange and blue. They were changed after Herberton L. Williams, who became the company’s treasurer, comptroller and assistant general manager, saw the Cornell University football team play against the University of Pennsylvania. Williams was so taken with the colors of the Cornell uniforms — red and white — that he proposed the Campbell labels be changed to match.
  • Bouillon and consommé are both clear soup, but they are very different. Bouillon is basically a broth, whereas consommé is much more complex and is very high in gelatin. So when consommé cools, it becomes a gel.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
15 Bean Soup with Ham 
Margarita Joy ­Gangestad 
6 jars of 15 bean soup with ham:

1/2 cup dried beans (15 bean mix from grocery store) (I like mine soupy) per quart jar, 
1 packet of seasoning from bag divided between six jars
Cubes of ham (as much as you like per jar)
1/2 cup chopped onions per jar,
1/8 to 1/4 cup chopped green peppers per jar,
1 small can tomato paste divided 6 ways,
1/2 Tbsp chopped garlic,
1/2 Tbsp cumin,
1 quart jar of chicken vegetable stock divided 6 ways
Water to fill to 1 inch headspace
Can for 90 minutes at pounds for your area

Tomorrow's Soup of the Day... Autumn Harvest Soup


  1. This sounds really good, I just have one question - are the dried beans rehydrated before putting into the jars? Just curious since they expand when cooked and I want to make sure I have enough room in the jars, I have canned dried beans but I always rehydrate them first.

    1. you are correct; must rehydrate beans first.

    2. Yep, the beans go in dry. 75 or 90 minutes in a pressure canner has them thoroughly cooked. Same with the ham - 75 or 90 minutes. It's the same time and pressure whether you use zero ham or nothing but ham.

  2. this is not a safe recipe to can. cannot use dried beans or that much ham

    1. I have used dry beans and they come out perfect. Doesn't matter how much ham either.


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