Ham & Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. mixed beans, dry
2 lbs. ham shoulder or hocks
2 large onions, chopped
6 cloves of garlic, minced
3 16oz. cans of diced tomatoes
1 bunch of celery, sliced
3 lbs. carrots, sliced
7-10 bouillons cubes, ham or beef
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Directions: |
Directions:In a pot, cover the mixed beans with at least twice as much water. Boil for 15 minutes, turn off the heat, and let stand overnight. The next day, drain the beans and set aside.
Pressure cook the ham with 4 cups of water, the onions and the garlic. Make sure that you do not fill the pressure cooker more than 2/3 of the way full. You may have to cook in two batches. After it is cooked, save the broth, remove the ham and allow it to cool. Cube the meat.
In the bottom of each quart sized canning jar (use 7-10), place one ham or beef bouillon cube. Fill each jar 1/4 with soaked and drained beans, 1/4 with vegetables, and portion out the ham evenly between all the jars. Add to each jar 1/2 cup of the ham broth.
In a pot, boil some water (15-20 cups). Top off each jar with hot water leaving 1/2 inch head space. Wipe the rims and cover with lids and rings.
Pressure can for 90 minutes at the appropriate pressure for your elevation. Colorado pressure is 15 pounds. |
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Personal
Notes: |
Personal
Notes: Edith Ahlers likes a bean mix of lima, kidney, anasazi, lentils, pearl barley, wheat berries, and black beans.
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