I have three soups for you good people today... my soup recipe files are in alphabetical order and the ham/bean soups seem to be so similar, but with differences (so I didn't want to leave any out) that I thought I'd put these last "hammy" soups all in one post so we wouldn't get bored with all that ham and beaniness... and we can move along to hamBURGER! Plus, we have a LOT of soup recipes and we may run out of cold weather before we get to them all! Enjoy this THREE-fer!
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.
1 pound Dried Navy Beans -- or mixed soup beans or Great Northern beans or red beans
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.
Ham Bean Soup
Found on iowasue.blogspot
1 pound Dried Navy Beans -- or mixed soup beans or Great Northern beans or red beans
1 ½ quarts Water -- or chicken broth
1 tablespoon Garlic – minced (optional)
½ pound Onion -- chopped
5 stalks Celery -- sliced (optional)
6 ounces Carrots -- 1/4" slice (optional)
1 ½ -2# ham shank or a meaty ham bone or ½ pound ham
1 each Bay Leaves, Whole Parsley, chopped - to taste 6 whole black peppercorns.
Soak beans 8-12 hours. Drain and rinse. (Or rinse beans, add to 2 quarts water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour.)
Cover with water or chicken broth; add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic. Simmer; covered, 1 hour, adding carrots, celery and onions last 15 minutes.
Remove spice bag and ham bone, cut off meat and dice in 1" pieces. Wash jars; keep warm until filling. Heat lids in hot water for 10 minutes until ready to use. DO NOT BOIL LIDS.
Divide ham among jars. Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full. Fill with liquid, leaving 1" headspace. Use hot water to fill if necessary. Remove bubbles with plastic knife and wipe jar rim carefully before sealing.
Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1-1/2 hours.
Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.
Yield: 6 pints if using carrots and celery, 4 pints without.
Soak beans 8-12 hours. Drain and rinse. (Or rinse beans, add to 2 quarts water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour.)
Cover with water or chicken broth; add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic. Simmer; covered, 1 hour, adding carrots, celery and onions last 15 minutes.
Remove spice bag and ham bone, cut off meat and dice in 1" pieces. Wash jars; keep warm until filling. Heat lids in hot water for 10 minutes until ready to use. DO NOT BOIL LIDS.
Divide ham among jars. Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full. Fill with liquid, leaving 1" headspace. Use hot water to fill if necessary. Remove bubbles with plastic knife and wipe jar rim carefully before sealing.
Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1-1/2 hours.
Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.
Yield: 6 pints if using carrots and celery, 4 pints without.
Ham, Green Bean, and Potato Soup
Found on omnomalicious.wordpress
NOTE: This is an old time soup .... you can dress it up as you like by adding in onions, carrots, etc. Makes abt 2 to 3 quarts (can be doubled or tripled)
1 lb Fresh Green Beans, cut into about 1" long pieces
3 to 4 Potatoes, peeled and diced
2 Cups Ham, chopped into 1 inch cubes
4 Cups Chicken Broth or Ham Broth
Add chicken or ham broth to a large stock pan and heat to a boil. Add green beans, potatoes, and ham. You are not cooking the vegetables and ham, just heating them up a bit .... simmer for about 5 or 10 mins. Fill 2 to 3 quart size jars about 1/2 full of green beans, potato, and ham mixture (use a slotted spoon) and finish topping off with broth to 1" headspace. Remove air bubbles, add more broth (or hot water if you run out of broth if needed), assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.
Ham, Potato, and Butternut Squash Soup
Found on southernforager.blogspot
Potatoes, peeled and diced
Ham,
cubed Carrots, skinned and cut
Butternut squash, peeled and diced
Broth (Chicken, Turkey, or Ham)
In a quart jar, layer potatoes until half full. Add several tablespoons of diced ham. Fill remainder of jar with carrots and squash. Pour in hot broth to 1" headspace and wipe rim of jar with paper towel which you wet with water and vinegar to help remove oils. Place lids on finger tight.
Fill your pressure canner with your jars. For pints, pressure can 75 minutes at 10 lbs and for quarts, pressure can 90 minutes at 10 lbs. To prepare, you can eat as is or add cream to soup to give it a creamier texture.
Tomorrow's Soup of the Day... Hamburger Soup
Fill your pressure canner with your jars. For pints, pressure can 75 minutes at 10 lbs and for quarts, pressure can 90 minutes at 10 lbs. To prepare, you can eat as is or add cream to soup to give it a creamier texture.
Tomorrow's Soup of the Day... Hamburger Soup
Gotta try the Ham & String Bean Soup like my X boyfriends mother use to make me Thank you can't wait to try this :) Thank you Canning Granny For you recipes
ReplyDeleteTrying the green bean soup. I hope this goes great!! My grandmother makes this soup and I had left over green beans from canning so I’m giving it a shot. Thank you so much.
ReplyDelete