Wednesday, October 19, 2016

White Bean and Ham Soup

The crazy summer madness has finally died down here. Homeschool has started back, we have had a few nice, crisp fall days (even though the weather has tried to squeeze in a couple more days of summer here lately!), and we have even visited the Georgia National Fair! It finally feels like autumn is here, even if it's just in the wishfulness of my mind! That sunburn from the fair tried really hard to steal my idealistic autumn thoughts, but those thoughts are still holding on by a thread! 😊 My mind has turned to pumpkins, cozy sweaters and blankets, cool weather, pretty leaves, and comfort food.

I have three boxes of apples awaiting my attention, but today, I started cleaning out my bean stash. I searched through my basket of dry beans and pulled out all my Northern Beans. I think I had three pounds of them. Since I had diced ham, shredded carrots, and celery in the refrigerator, I went ahead and turned them into soup for us to have later on during the winter. This recipe is so quick and easy, I just had to share it. The following recipe is for one quart of soup, so of course, multiply the ingredients to make as many as you need.

1 scant cup dried navy or northern beans, sorted and rinsed only
1/2 c cubed ham
1/4 c shredded carrots
1/4 c chopped celery 
1/4 c chopped onion
Beef or chicken broth

Add all ingredients to a quart jar. Cover with boiling broth. Leave one inch headspace. Process 90 minutes at 10 pounds pressure. Adjust time and pressure for your altitude. 

I had enough ingredients to get six quarts and one pint. I think they turned out so lovely! 

Perhaps one day this winter when I am wearing a cozy sweater, I will get to enjoy them while snuggled under a fuzzy blanket. 😀

Until we meet again, may you be blessed!

*To ensure the safety of your home canned items, be sure to follow safe canning guidelines issued by the USDA.

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