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Bean & Bacon Soup




Source of Recipe


Julie/meowlady2/EDC


Recipe Introduction


This recipe makes 16 quarts, like for canning, so you'll probably want to cut down the proportions unless you plan on canning it.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8091.2

List of Ingredients




4 lbs dried navy beans, soaked overnight
4 qts tomato juice
6 cups onion
4 lbs bacon
4 cups carrots
8 c potatoes
6 c.celery
2 tsp.pepper salt to taste
2 bay leaves

Recipe



Combine all ingredients except bacon and onion; cook until soft.

Cut bacon into small pieces and fry. Remove bacon and cook up onion in bacon grease until soft. Put all ingredients together and heat until it simmers. Remove bay leaves before putting in jars.

Pressure can 1 hour at 10 lbs. Makes about 16 quarts.

Follow-up comments:
1 medium onion is about a cup.
2 medium stalks celery is about 6 cups.
1 lb pkg carrots is about 4 cups.
5 medium potatoes is about 8 cups.