16 Bean Soup

• 2 – 16 oz packets of bean soup
• 4 medium onions, chopped
• 1 ½ stalk celery, chopped
• 4 cloves garlic, diced
• 2 bay leaves
• 6 large carrots diced
• 2 - 6oz can diced green chilies
• 2 – 8oz can diced tomatoes
• 4 cups of ham
• 1 large ham bone
• 3 T. of Kosher salt
• 3 T. of pepper
• 14 cups of water

Process the beans first. This is the short cut method. Rinse the packets of beans in a colander. Pick out any rocks or bad beans and toss.  Combine beans with 6 cups of water and cook till only boiling. Turn off heat and let beans soak in cooking water for two hours.

Cook and Serve: In a large stock pot combine all prepped ingredients and 15 cups of water. Drain beans of their cooking liquid and add beans to stock pot. Continue to cook soup for 2 ½ hours never getting to a boil, so as to not split the beans. Remove ham bone.  Serve hot.

For canning:  Cook soup for 1¾ hours also not boiling the mix and prepare jars, lids and rings.  Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace. Remove air, clean rims, place on lids and rings and pressure can at 10 pounds for 60 minutes. If you are going to use quart size jars process for 75 minutes in pressure canner.

After canning the expansion of the beans will make the soup thick. When serving the soup add either chicken stock or water to thin.

SOURCE:  Canning Homemade