Hearty Canning Ham and Bean Soup Recipe

Ingredients for Hearty Canning Ham and Bean Soup

To create a delicious and hearty canning ham and bean soup, you will need the following ingredients. Make sure to gather everything beforehand to streamline your canning process:

1 pound dried beans (such as navy, great northern, or pinto)
1 pound ham, diced (you can use leftover ham or a ham steak)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
6 cups chicken or vegetable broth
Salt and pepper to taste
1 tablespoon olive oil (optional)

Food safety note: Vegetables, beans, meat, poultry, soups and stocks are low-acid foods. For shelf-stable jars they must be processed in a pressure canner, never in a boiling-water bath, oven or by any other method, because under-processing can cause botulism. Use the exact jar size, headspace, pressure and processing time from a tested recipe from the National Center for Home Food Preservation (nchfp.uga.edu) or the USDA Complete Guide to Home Canning, adjusted for your altitude. Without a pressure canner, refrigerate and use within 3–4 days or freeze instead.

Preparing the Beans

Before you start cooking your soup, it’s essential to prepare the dried beans properly. This will help ensure they are tender and flavorful when you’re ready to can them:

Sorting: Begin by sorting through the dried beans to remove any debris or damaged beans. This step is crucial for ensuring the quality of your soup.
Rinsing: Rinse the beans under cold water until the water runs clear. This will help remove any dust or residue.
Soaking: Soak the beans in a large bowl with enough water to cover them by at least two inches. Let them soak for 6-8 hours or overnight. If you’re short on time, a quick soak method can be used—bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit for 1 hour.
Draining: After soaking, drain and rinse the beans again. This will help reduce any gas-producing compounds.

Cooking the Soup

Now that your beans are prepped, it’s time to create the hearty soup that will fill your jars:

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
Add the Ham: Stir in the diced ham and cook for an additional 2-3 minutes to let it brown slightly and release its flavors.
Add the Beans and Spices: Add the soaked and drained beans to the pot, along with the dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine all the ingredients.
Pour in the Broth: Pour in the chicken or vegetable broth, ensuring that all the ingredients are covered. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if necessary to keep the soup from drying out.

Canning the Ham and Bean Soup

After your soup has cooked to perfection, it’s time to can it. Proper canning will allow you to preserve your hearty ham and bean soup for months, making it a convenient meal option for busy days:

Prepare Your Jars: Start by sterilizing your canning jars. You can do this by placing them in a boiling water bath for 10 minutes or running them through the dishwasher. Keep the jars warm until you’re ready to fill them.
Prepare Lids and Rings: Place the lids in a small saucepan and cover them with water. Heat the water to a simmer, but do not boil, to soften the sealing compound on the lids.
Filling the Jars: Using a ladle, fill each jar with the hot soup, leaving about 1 inch of headspace at the top. This space is essential for the soup to expand during the canning process.
Removing Air Bubbles: Run a plastic spatula or a bubble remover tool around the inside of each jar to release any trapped air bubbles. This step helps ensure a good seal.
Wiping the Rims: Wipe the rims of the jars with a clean cloth to remove any residue that might prevent a proper seal.
Applying the Lids: Place the prepared lids on top of the jars and screw on the metal rings until they are fingertip-tight—do not overtighten.

Processing the Canned Soup

Now that your jars are filled and sealed, it’s time to process them in a pressure canner:

Prepare the Pressure Canner: Add about 2-3 inches of water to the bottom of the pressure canner, following the manufacturer’s instructions.
Loading the Canner: Place the filled jars on the rack inside the canner. Make sure they are not touching each other.
Seal and Heat: Close the lid of the pressure canner and heat it over medium-high heat. Allow the pressure to build up until you see steam escaping from the vent.
Process the Jars: Once steam begins to escape, let it vent for 10 minutes. After venting, place the weight on the vent and allow the pressure to reach the recommended level (usually 10-15 psi, depending on your altitude). Process pint jars for 75 minutes and quart jars for 90 minutes.
Cooling Down: After the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not remove the lid until the pressure has fully released and the canner is completely cool.
Removing the Jars: Carefully remove the jars from the canner using jar lifters and place them on a clean, dry towel or cooling rack to cool completely.

Storing Your Canned Soup

Once your jars have cooled, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar has sealed properly. Here’s how to store your delicious canned ham and bean soup:

Labeling: Use a permanent marker or labels to mark the date on each jar. This will help you keep track of when you canned them.
Storage Conditions: Store the sealed jars in a cool, dark place, such as a pantry or cupboard. Ideal storage temperatures are between 50-70°F.
Using Your Soup: When you’re ready to enjoy your soup, simply open a jar, heat it on the stove or in the microwave, and savor the hearty flavors.

Serving Suggestions

Your hearty canned ham and bean soup is delicious on its own, but here are some serving suggestions to elevate your meal:

Fresh Bread: Serve the soup with a slice of crusty bread or homemade cornbread for a complete meal.
Herb Garnish: Sprinkle fresh herbs like parsley or chives on top for added flavor and color.
Cheese: Add a sprinkle of shredded cheese, such as cheddar or mozzarella, for a creamy touch.
Side Salad: Pair the soup with a light side salad for a refreshing contrast to the hearty dish.

Conclusion

Canning your own hearty ham and bean soup is not only a practical skill but also a rewarding experience that allows you to enjoy delicious, homemade meals all year round. By following this recipe, you’ll have a nutritious and filling soup ready to go whenever you need a quick dinner or a comforting lunch. So gather your ingredients, set aside some time, and enjoy the process of canning. Your future self will thank you!

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Tips for Perfecting Your Canned Soup

To ensure that your hearty canning ham and bean soup turns out perfectly every time, consider these helpful tips:

Choose Quality Ingredients: The flavor of your soup will greatly depend on the quality of the ingredients you use. Opt for fresh, organic vegetables and high-quality ham.
Soak Your Beans: If you’re using dried beans, soak them overnight to reduce cooking time and improve their texture. This step helps in achieving a creamy consistency in the soup.
Adjust Seasoning: Taste your soup before canning and adjust the seasoning as needed. Remember that flavors can mellow during the canning process, so don’t be afraid to add a bit more salt or spices if necessary.
Experiment with Vegetables: Feel free to add other vegetables like carrots, celery, or bell peppers to enhance the flavor and nutrition of your soup. Just ensure they are cut to a similar size for even cooking.

Common Canning Mistakes to Avoid

Canning can be a straightforward process, but there are some common mistakes that can lead to less-than-ideal results. Here are a few to watch out for:

Overfilling Jars: Leave at least 1 inch of headspace in each jar to allow for expansion during the canning process. Overfilling can result in unsealed jars.
Do not use a boiling-water bath for this food; low-acid foods must be pressure canned following a tested recipe. Running out of water can cause jars to spoil.
Ignoring Processing Times: Following the recommended processing times is crucial for food safety. Under-processing can lead to spoilage, while over-processing can affect texture and flavor.

Enjoying Your Canned Soup

After all your hard work, it’s time to enjoy the fruits of your labor! Your hearty canned ham and bean soup is perfect for quick lunches, last-minute dinners, or even as a comforting dish during chilly evenings. With a little creativity and the right sides, you can make it a meal to remember.

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Creative Ways to Use Leftover Soup

If you find yourself with leftover hearty canning ham and bean soup, don’t worry! There are plenty of creative ways to repurpose it into delicious meals:

Soup Stew: Thicken the soup by adding some mashed potatoes or cooked rice to create a hearty stew. This makes for a filling meal that stretches your ingredients even further.
Chili Con Carne: Turn your soup into a spicy chili by adding ground beef or turkey, along with some chili powder and additional beans. Simmer it all together for a few minutes to meld the flavors.
Stuffed Peppers: Use the soup as a filling for stuffed bell peppers. Hollow out some peppers, fill them with the soup, and bake until the peppers are tender.
Pasta Dish: Mix the soup with cooked pasta for a quick and satisfying meal. Add some grated Parmesan cheese for extra flavor.

Long-Term Storage Tips

To maximize the shelf life of your canned ham and bean soup, consider the following storage tips:

Cool Completely: Allow your jars to cool completely before storing them. This helps to create a proper seal and prevents spoilage.
Store in a Cool, Dark Place: Find a pantry or cupboard that is cool and dark to keep your canned soup. Avoid areas with fluctuating temperatures, such as near ovens or windows.
Label and Date: Always label your jars with the contents and date of canning. This will help you keep track of how long they’ve been stored and ensure you use them within the recommended timeframe.

Final Thoughts

Canning ham and bean soup is a wonderful way to preserve delicious meals for later enjoyment. By following the tips and tricks outlined in this article, you’ll ensure that your soup is flavorful, safe, and ready to impress your family and friends. Happy canning!

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