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Navy Bean & Bacon Soup (Canning)

The scent of navy bean and bacon soup always takes me back to my grandmother’s kitchen. I can almost see her now, standing at her ancient stove, stirring a massive pot of this hearty soup. It wasn’t just the flavor – smoky bacon, creamy beans, and the subtle sweetness of carrots – it was the feeling of warmth and love that permeated every spoonful. She always made far too much, then lined up mason jars on the counter, ready to share the bounty with family and friends. Making this soup is my way of carrying on her tradition of generosity and delicious, homemade goodness.

Recipe Overview

Prep Time: 45 minutes (includes chopping vegetables & frying bacon)
Cook Time: 3 hours
Total Time: 3 hours 45 minutes (plus overnight bean soak)
Yields: 16 quarts
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

4 lbs dried navy beans, soaked overnight
4 quarts tomato juice
4 cups carrots, diced (approximately 1 lb package)
8 cups potatoes, diced (approximately 5 medium potatoes)
6 cups celery, chopped (approximately 2 medium stalks)
2 teaspoons salt and pepper, to taste
2 bay leaves
6 cups onions, diced (approximately 6 medium onions)
4 lbs bacon, diced

Equipment Needed

Large Stock Pot (at least 12-quart capacity)
Skillet
Sterilized Quart Jars (16 jars)
Ladle
Jar Funnel
Pressure Canner
Cutting Board
Knives

Instructions

Begin by ensuring your navy beans have been soaked overnight. This is crucial for softening them and reducing cooking time. Drain and rinse the soaked beans thoroughly.
In a large stock pot, combine the drained navy beans, tomato juice, diced carrots, diced potatoes, and chopped celery. Add the salt, pepper, and bay leaves.
Place the pot over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, until the beans and vegetables are soft, about 2 to 3 hours. The exact time will depend on the freshness of your beans, so be patient and check for tenderness.
While the beans and vegetables are simmering, prepare the bacon and onions. Cut the bacon into small pieces and fry it in a skillet over medium heat until crisp.
Remove the bacon from the skillet with a slotted spoon, leaving the rendered bacon grease in the pan. Set the bacon aside.
Add the diced onions to the skillet with the bacon grease. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.
Once the beans and vegetables are tender, add the cooked bacon and softened onions to the bean mixture in the stock pot.
Heat the entire mixture until it reaches a simmer again. Taste and adjust the seasoning with additional salt and pepper, if needed. Remember that flavors will intensify during the canning process.
Before filling the jars, carefully remove the bay leaves from the soup. They have imparted their flavor and are no longer needed.
Using a ladle and jar funnel, fill the hot soup mixture into sterilized quart jars, leaving 1 inch of headspace at the top of each jar. Headspace is the space between the top of the food and the lid.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place sterilized lids on the jars and screw on the bands until fingertip tight. Do not overtighten.
Process the filled jars in a pressure canner for 1 hour at 10 pounds of pressure. Consult your pressure canner’s instruction manual for specific directions and altitude adjustments. This processing time is crucial for ensuring the safety and long-term preservation of the soup.
After processing, turn off the heat and allow the pressure in the canner to return to zero naturally. Do not force the process.
Carefully remove the jars from the canner and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely (about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop, the jar is properly sealed. Any unsealed jars should be refrigerated and consumed within a few days, or reprocessed with new lids.

Expert Tips & Tricks

Bean Soak Secret: Add a tablespoon of baking soda to the soaking water for the navy beans. This helps to break down the indigestible sugars in the beans and reduces gas. Rinse the beans very well after soaking.
Bacon Boost: Reserve some of the cooked bacon to sprinkle on top of each bowl when serving for added flavor and visual appeal.
Vegetable Variety: Feel free to add other vegetables like diced bell peppers or corn to customize the soup to your liking. Just be sure to dice them into small, uniform pieces.
Thickening Tip: If you prefer a thicker soup, mash a cup or two of the cooked beans before adding the bacon and onions. This will create a creamy texture.
Altitude Adjustment: If you live at a higher altitude, you’ll need to increase the pressure in the pressure canner. Consult your canner’s manual for the correct adjustment.

Serving & Storage Suggestions

Serve this hearty Navy Bean & Bacon Soup hot, garnished with a dollop of sour cream or a sprinkle of fresh parsley, if desired. A crusty piece of bread or some oyster crackers makes a perfect accompaniment.

Properly canned jars of soup can be stored in a cool, dark place for up to a year. Once opened, refrigerate any leftovers and consume within 3-4 days. You can also freeze the soup in freezer-safe containers for longer storage (up to 3 months).

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx. 1 cup)	% Daily Value*
Calories	350 kcal	18%
Total Fat	20 g	31%
Saturated Fat	8 g	40%
Cholesterol	35 mg	12%
Sodium	600 mg	26%
Total Carbohydrate	35 g	12%
Dietary Fiber	12 g	48%
Sugars	5 g	–
Protein	18 g	36%

*Based on a 2,000 calorie diet.

Variations & Substitutions

Vegetarian Version: Omit the bacon and use a smoked paprika to achieve a similar smoky flavor. You can also add a tablespoon of liquid smoke. Use vegetable broth instead of water.
Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños for a little heat.
Ham It Up: Substitute some of the bacon with diced ham for a different flavor profile.
Smoked Turkey: Replace the bacon with smoked turkey.

FAQs (Frequently Asked Questions)

Q: Why is it important to soak the navy beans overnight?
A: Soaking the navy beans helps to rehydrate them, which reduces cooking time and also helps to remove some of the indigestible sugars that can cause gas.

Q: Can I use canned beans instead of dried beans?
A: While you could, the texture and flavor won’t be quite the same. Using dried beans that are properly soaked and cooked will give you the best result. Also, for safe canning, dried beans are preferred.

Q: Is pressure canning necessary for this soup?
A: Yes, pressure canning is essential for ensuring the safety of canned goods, especially those containing low-acid foods like beans. It eliminates the risk of botulism.

Q: Can I freeze this soup instead of canning it?
A: Absolutely! Freezing is a great alternative to canning if you don’t have a pressure canner. Just make sure to use freezer-safe containers and leave some headspace for expansion.

Q: How long does this soup last once it’s been canned?
A: Properly canned jars of Navy Bean & Bacon Soup can be stored in a cool, dark place for up to one year.

Final Thoughts

I truly hope you’ll give this Navy Bean & Bacon Soup recipe a try. It’s a labor of love, but the reward is a pantry full of delicious, homemade soup that you can enjoy anytime. Whether you’re sharing it with loved ones or keeping it all to yourself, this soup is sure to warm your heart and soul. And if you make any delicious variations of it, please let me know. Happy cooking and canning!

Navy Bean & Bacon Soup (Canning) Recipe