Canning Bean and Ham Soup

How to can homemade bean and ham soup. Step by step pressure canning for beginners.

How to Can Bean and Ham Soup

 

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I love bean and ham soup. I mean, who doesn’t!? It was one of my favorite Campbell’s soups when I was a kid. When I got my first taste of homemade bean and ham soup, I was hooked. It is the best! You will love this recipe for canning bean and ham soup. This is one of my 6 favorite soup canning recipes for food storage.

 

Bean and ham soup is one of the easiest soups to pressure can. Some recipes have you pre-soak the beans, but you don’t have to for this recipe. You don’t even have to cook the beans ahead of time. All of the ingredients go in the jar raw, and then they cook during the canning process.

 

You will need a pressure canner to prepare this recipe. It is not safe to can beans with a boiling water canner.

 

Nothing beats a warm bowl of bean and ham soup on a chilly day. Learn how to can this delicious and comforting soup with our easy-to-follow recipe! Our recipe features hearty beans, savory ham, and a blend of flavorful herbs and spices for a soup that's both satisfying and delicious. With our step-by-step guide, you can preserve the rich flavors of this classic comfort food and enjoy it anytime you want. Get started now and stock up your pantry with this convenient and tasty meal!

 

Step by Step Canning Video

 

New to pressure canning? This video shows me preparing this recipe step by step.

 

 

 

Bean and Ham Soup Canning Recipe

Ingredients (per quart jar):

3/4 c. dried white beans
3 tbsp. chopped ham
1 tbsp. chopped onion
1 tbsp. chopped carrot
3 tsp. chopped celery
2 tsp. chicken bouillon
1/4 tsp. salt or liquid smoke

 

Start by sterilizing your canning jars, lids, and rings. I run mine through the dishwasher for a light wash, and then leave them in the dishwasher until I am ready to use them.

 

Rinse the beans. Place 3/4 c. dried beans in each jar. Add ham, chopped onion, chopped carrots, celery, chicken bouillon, and salt to each jar.

 

Love the taste of hearty bean and ham soup? With this easy canning recipe, you can enjoy it all year round! Packed with tender beans, savory ham, and flavorful spices, this homemade soup is the perfect comfort food for chilly days. Plus, by canning your own soup, you can save time and money while enjoying the convenience of a quick and easy meal.

 

Canning Instructions

 

Fill the remainder of the jars with boiling water, leaving 1 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.

 

Process jars in pressure canner at 10 pounds pressure for 75 minutes for pints and 90 minutes for quarts. Remove jars from canner and let cool until lids seal.

 

Yield: Varies

 

One of my favorite soup canning recipes for homesteading cooking from scratch! Step by step canning instructions. Pressure canning instructions included. A must have recipe for the self sufficient homestead.

 

Related Pressure Canning Recipes

 

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How to can homemade bean and ham soup. Step by step pressure canning for beginners.

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40 Comments on "Canning Bean and Ham Soup"


  1. I love this recipe! I am going to try it while I am on vacation. Quick question. When you are talking salt for your recipes, I am assuming you are talking canning salt?

    Hettie

    Reply

  2. I just took 5 jars of this soup out of my canner. It is beautiful and they all sealed. I did do a quick soak because of stomach issues. I used some pork broth I had canned for my liquid. I love the way you divide the ingredients per quart jar so I can make as many or as few as I want. Thanks so much!

    Reply

  3. This is the best Ham and Bean soup I have ever had! Thank You for the recipes. I am recovering from a stroke and canning this soup has been great therapy and is going to make great gifts for people this winter!!
    Thanks Again
    Jan

    Reply

  4. Hello,
    Glad I was able to find your site. I love ham and bean soup but my only great recipe required stove top cooking which meant it all had to be eaten soon as beans don’t like to be frozen. I’m into the fringes of prepping and this is it. What is the shelf life of your recipe? Thanks.
    Joe

    Reply

  5. Canned 3 qts. Had our first one last night! Husband said it was the best canned bean soup he’s ever eaten! Looks like I will be canning more.

    Reply

  6. Well, today I worked with the recipe all day long. 20 quarts so far. I need to do another couple of batches tomorrow. (Using up some northern beans.) I made one change. I added a bay leaf to each jar. I love congressional soup and that is really the only change I could spot. The recipe worked fabulous and my house smells amazing. Just a side note. Old beans don’t work as well. (Of course!) I mean, they worked but I have a feeling I will need to cook those beans a little longer once opening them. I had one jar not seal. Im dying to try it but just too tired to getting around to warm it back up. Ha! I mean 20 jars! It was super easy to make but pressure canning them took FOREVER! Thanks so much for the canning recipe!!

    Reply

    1. A bit of vinegar will soften up those old beans beans even if they are 100 years old I love to see young homesteaders sharing and teaching!
      Keep up the great work!

      Reply

    1. Have you tried this yet? We grew up on Campbell Bean with Bacon, so I’d like to make my batches as close as I can to that. Hubby is a picky eater at times, so I have to make it suitable for him. Did the tomato paste do the trick?
      Thanks, Kathy

      Reply

      1. I also grew up on Campbell’s bean and bacon soup and this tastes just like it…only it doesn’t have all the preservatives and the salt content is much healthier…

        Reply

  7. I used leftover Thanksgiving ham to can several quarts. We opened the first quart today, and it did not disappoint! Very tasty, and so easy to can! We typically only eat ham for the holidays, but I may be buying more just for the soup!! Thank you for the delicious recipe!

    Reply

    1. Yes, you wouldn’t need to increase the processing time. Just be careful not to overfill the jars. The beans expand quite a bit during processing.

      Reply

  8. I really like your site. I have my jars of ham and bean soup teady for the canner now. First time i have ever done anything besides tomatoes, green beans, peas and peaches. Excited to see how they come out!

    Reply

  9. Hi again!
    Can you use actual chicken broth on place of the bullion in this recipe? I too love bean soup and so does my family! I so agree with Sisan Pesch. Another win-win in the recipe column! Thanks again!

    Reply

  10. I canned my already cooked bean soup but in the processing it over cooked the beans but still eatable , did not think to just add the dry ingrediants, will do next time.

    Reply

    1. I also can a lot. Learn by trial and error. Got a salty ham, on sale. One recipe I cooked the beans as instructed, NOT THIS SITE, and when all was said and done it tasted good but I do not like mushy bean soup, it had that refried bean texture. Next I tried soaking beans to remove skins. partial worked on skins but my bean soup turned out 5 star. I do not mind skins, more nutrient rich, been going to this recipe since!! Great job.

      Reply

  11. Thank you for your web site. I am new to canning but wish to food we like to eat. Your page was a big hit. Thank you again.

    Reply

  12. Recipe notes 10lbs pressure. My altitude is in 15lbs pressure. Is this not a recipe altitude variant?

    Reply

  13. Sounds great, I think I’ll try this tonight. I’ve presupposed a four star rating
    It’s my understanding that adding dried spices to canning recipes won’t affect their success. Is that your experience, too? I’m just thinking some mild chili or chipotle powder might be interesting in this….

    Reply

  14. This looks like a great recipe, I do have a question though. Are the measurements for a quart or pint jar?

    Thanks Paul

    Reply

  15. Do you not soak the beans first??? I am used to canning with beans that have already been soaked or expanded??? Thanks

    Reply

    1. Hi! Nope, no soaking the beans for this recipe. It is SO EASY. The fact that the beans will expand is compensated for in this recipe. It just depends on the recipe!

      Reply

  16. I have several canning books and of course there is the internet, but I love your site the most. Seems like your recipe selections are the ones I want to can and the recipes themselves include ingredients I want to use. I am so glad I found Creativehomemaking.com.Thank you! Sue

    Reply

    1. Hi! You can’t use the instant pot to can the broth, but you can use it to cook the broth then preserve in a pressure canner.

      Reply

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