The world has officially ended. All of my children AND my husband like the crockpot Bean and Bacon Soup I just made. I am shocked speechless… But not for long. 😉
Seriously though, I found this recipe in a moment of desperation and modified it ever-so-slightly to make the perfect, easy meal (and then some)! For the original recipe, click on the link above. Here is my modified version of the recipe, and instructions for canning it:
Bean with Bacon Soup
Just like Campbell’s used to make, except not from a can.
- 3 cans navy beans, rinsed and drained or 1 lb dried beans, quick soaked and drained (see instructions)
- 4 slices thick-cut bacon (preferably uncured)
- 2 carrots, minced
- 2 stalks celery, minced
- 1 medium onion, chopped fine
- 4 cups chicken broth
- 2 cups water
- 1-2 bay leaves
- 1/2 of a small can (approx 2 tbsp) tomato paste
- salt and pepper to taste (I just use Johnny’s seasoning salt)
- If using dried beans, pre-soak them. For the quick soak method, place the beans in a pot with about 9 cups of water (enough to cover them approximately double with water). Bring to a boil, cover, and let soak for an hour.
- In a large skillet or saute pan, fry the bacon on both sides until most of the fat is rendered, but not crispy.
- Remove the bacon from the pot, leaving the rendered grease behind. Add the carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
- Turn off the heat and add the drained beans. Stir well to mix everything, then dump your veggie/bean mix in the crockpot.
- Add the broth, water, and bay leaves. Cover and cook according to your available time – I set on High for about 2 hours, then turned to low for another 3 hours.
- Chop the bacon finely. Add chopped bacon and tomato paste to the soup. Cover again and cook on low for at least another 20 minutes.
- Use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact – or , if you don’t have an immersion blender, remove about 2 cups of the soup, puree in a blender, and stir back into the pot. Season with a little salt and pepper or Johnny’s Seasoning Salt to taste.
- Serve, freeze or can!!
To can the soup
This recipe made enough for lunch for 2 people plus 2 quarts of canned soup. Can in pint jars for individual servings, or if you have fewer leftovers!
- Starting with clean, sterilized jars, fill them with HOT water and set aside for a few minutes.
- Place the lids and rings in a pan with some water and bring to a boil, then turn the water off (this sterilizes the lids).
- Fill the jars with soup, leaving at least 1/2″ of room at the top.
- Wipe off the rims of the jars with a damp cloth, making sure they are completely clean.
- Place the lids on the jars and gently hand-tighten the rings (don’t crank them down).
- Listen for the happy little “ping” that tells you the jars have sealed! Or, after the jars have cooled for 12 to 24 hours, you can tell they are sealed if:
- The lid dips down in the center
- You can press down on the center of the lid and it doesn’t give
- You tap on the lid with a spoon and it makes a high-pitched ringing sound
- If the jar(s) didn’t seal, you can either re-process the soup (try to can it again), freeze, or refrigerate for up to 3 days.
Food that is properly canned will last safely for approximately 1 year. I suggest you label the jar with food name and date, just to be on the safe side. 🙂