Canning ham and bean soup

There’s something deeply satisfying about opening a jar of homemade ham and bean soup on a chilly day, the flavors perfectly preserved, waiting to be savored.

The rich aroma of ham, tender beans, and fresh vegetables will fill your kitchen with warmth and nostalgia.

From my experience, this recipe is not only delicious but incredibly versatile for long-term storage.

Whether it’s for cozy family dinners or emergency pantry stocks, this soup hits the mark every time.

Let me guide you through every detail, ensuring that the end result will leave you with a smile, and a full belly!

Preparation Time

• Total time: Approximately 2 hours
• Active prep time: 30 minutes
• Cooking time: 1 hour and 30 minutes
• Canning time: 40 minutes
• Difficulty level: Medium
• Servings: 8-10 jars (quart-size)

The Necessary Ingredients (Possible in All Kinds of Variations)

• 2 cups dried navy beans (or any white bean variety)
• 2 cups diced ham (can be substituted with smoked turkey for a leaner option)
• 4 medium carrots, diced
• 4 celery stalks, diced
• 1 large onion, chopped
• 6 cloves garlic, minced
• 8 cups water (or chicken broth for added flavor)
• 2 bay leaves
• 1 tsp thyme (optional)
• Salt and pepper to taste

Alternative Ingredients:

• For a vegan version, replace ham with smoked tofu and use vegetable broth.
• For a gluten-free version, ensure that all seasonings and broth are certified gluten-free.

The Steps of Preparation (Possible in All Kinds of Variations)

Let’s begin! The key to this recipe is letting the flavors meld beautifully over time, which is perfect for canning.

1. Rinse and soak beans overnight, or use a quick soak method by boiling for 1 minute, then letting them sit for 1 hour.
2. Drain and rinse the soaked beans.
3. In a large pot, heat a drizzle of olive oil and sauté onions, garlic, carrots, and celery until softened.
4. Add ham, thyme, bay leaves, and drained beans to the pot.
5. Pour in water or broth, and bring the mixture to a boil.
6. Reduce the heat, cover, and let simmer for 1 to 1.5 hours, until beans are tender.
7. Season with salt and pepper to taste.
8. Sterilize canning jars by boiling them for 10 minutes.
9. Ladle the hot soup into sterilized jars, leaving 1 inch of headspace.
10. Wipe the rims clean, place lids, and tighten the rings.
11. Process jars in a pressure canner for 90 minutes at 10 PSI (adjust based on altitude).
12. Remove jars from the canner and allow them to cool for 12-24 hours.
13. Check for proper sealing before storing.

This method works beautifully for long-term storage, preserving all those delightful flavors.

Nutritional Benefits

• High in protein: Ham and beans offer a rich source of protein, essential for muscle repair and energy.
• Fiber-packed: Beans provide dietary fiber, promoting digestive health and maintaining cholesterol levels.
• Rich in vitamins: Carrots and celery contribute vitamin A and other essential nutrients for immune function.
• Low in fat: By choosing lean ham or turkey, this soup is flavorful yet low in saturated fats.
• Mineral boost: The inclusion of garlic and onions provides antioxidants and anti-inflammatory benefits.

Possible Additions or Upgrades

• Add a pinch of smoked paprika for a deeper, smokier flavor.
• Stir in kale or spinach before canning for a nutritious green addition.
• Include diced potatoes or sweet potatoes for added heartiness.
• Top the soup with fresh parsley or crumbled bacon right before serving.
• Experiment with different bean varieties, such as pinto or black beans, for unique twists.

Frequently Asked Questions (Q&A)

Can I use canned beans instead of dried beans?
Yes, but reduce the cooking time to 20 minutes as they are already soft.

Can this recipe be made vegan?
Absolutely, just substitute the ham with smoked tofu or tempeh and use vegetable broth.

Can I freeze the soup instead of canning it?
Yes, this soup freezes well. Just cool it completely and freeze in airtight containers.

Can I add pasta to the soup?
You can, but I recommend adding it when reheating the soup, as pasta can become mushy during the canning process.

What’s the best way to serve the soup after opening the jar?
Simply reheat on the stovetop and pair it with crusty bread for the perfect meal.

How long will the canned soup last?
When stored in a cool, dark place, canned soup can last up to a year.

Can I use a water bath canner instead of a pressure canner?
No, due to the low acidity of the ingredients, a pressure canner is necessary for safe preservation.

What if my jars don’t seal properly?
Refrigerate any unsealed jars immediately and consume within a week.

Can I use different vegetables?
Yes, feel free to customize with your favorite vegetables like zucchini, peas, or corn.

How do I know if the soup has gone bad?
Check for an off-smell, mold, or a broken seal. If in doubt, discard the soup.

Share your culinary creations on social media and tag friends to inspire them to try this comforting, homemade soup!