Navy Bean & Bacon Soup (Canning)

  • Prep Time: 1 hrs
  • Total Time: 3 hrs
  • Yield: 16 quarts

About This Recipe

“I haven’t made this in a few years, it makes for good gifts! Total time does not include for soaking beans overnight, but prep time includes a rough guess to prepping all the ingredients. Be sure to measure all ingredients exactly.”


    • 4 lbs dried navy beans, soaked overnight
    • 4 quarts tomato juice
    • 4 cups carrots, diced
    • 8 cups potatoes, diced
    • 6 cups celery, chopped
    • 2 teaspoons salt and pepper, to taste
    • 2 bay leaves
    • 6 cups onions, diced
    • 4 lbs bacon, diced


  1. Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
  2. Combine all ingredients except bacon and onion in large pot.
  3. Cook over medium heat until soft.
  4. Cut bacon into small pieces and fry in skillet.
  5. Remove bacon and cook onion in bacon grease until soft.
  6. Add bacon and onion to bean mixture and heat until it simmers.
  7. Taste for salt and pepper.
  8. Remove bay leaves before putting in jars.
  9. Fill hot mixture into sterilized jars, filling to within 1″ of tops of jars.
  10. Pressure can 1 hour at 10 lbs.

One thought on “Navy Bean & Bacon Soup (Canning)

  1. Hi – thanks for putting me in as a related article – that bought me back to you and made me think of my pressure canner languishing in the basement…I may have to dust it off, now, and try your soup…

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