Canning Ham And Bean Soup Recipe

When it comes to hearty, comforting meals, few dishes hit the spot like a bowl of Ham and Bean Soup. It’s the kind of food that’s perfect for cold evenings, family gatherings, or simply when you need something that feels like a warm hug. But here’s the twist-why settle for store-bought versions when you can can your own homemade Ham and Bean Soup? Canning gives you the ability to preserve this savory, soul-warming dish for months, so you always have a jar ready to go when hunger strikes.

Imagine having a pantry stocked with jars of rich, smoky ham and tender beans, just waiting to be opened on a busy day. It’s not only practical; it’s a true game-changer for meal prep, saving you time and effort while delivering a meal that’s far superior to anything you could buy off the shelf. Let’s dive deep into the world of canning Ham and Bean Soup, from what you need to make it, to how to get the perfect flavor and texture every time.

Canning Ham And Bean Soup Recipe

This recipe is designed to be both flavorful and easy to prepare. By canning it, you’re creating a ready-made meal that preserves all the hearty goodness of a homemade soup. It combines the salty, savory taste of ham with the earthy goodness of beans, all simmered together in a rich broth. Plus, you can customize the flavors to suit your preferences. Here’s a breakdown of what you’ll need and how to prepare it.

Ingredients Needed

For this recipe, you’ll need a variety of ingredients that work together to create that perfect, filling soup. Here’s a comprehensive list:

• Ham: About 2 cups of cooked ham, diced (this can be leftover ham, or you can buy a ham steak). Choose a ham with a good amount of fat for richness.
• Beans: 2 cups dried beans (you can use navy beans, great northern beans, or a mixture).

• Vegetables

  • 1 medium onion, diced
  • 2-3 medium carrots, peeled and chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• Broth: 6 cups low-sodium chicken or vegetable broth (you can also use ham broth if you have it available).

• Herbs & Seasonings

  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (for an extra smoky flavor)
  • Salt to taste (be cautious as the ham can already be salty)
• Tomato Paste: 2 tablespoons for a slight depth and umami flavor.
• Olive Oil or Butter: For sautéing the vegetables and ham.

Cooking Instructions

Canning your soup requires careful preparation, so let’s break down the steps in detail.

1. Prep The Beans

   • Start by soaking your dried beans overnight in plenty of water, or use the quick soak method by boiling them for 2 minutes, then letting them sit covered for an hour. Drain and rinse before cooking.

2. Cook The Soup Base

   • In a large pot, heat 1-2 tablespoons of olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until softened.
   • Add the garlic and cook for another minute until fragrant.
   • Stir in the tomato paste and cook for an additional 2 minutes, allowing the paste to caramelize slightly.

3. Add Ham And Seasonings

   • Toss in the diced ham and give everything a good stir.
   • Sprinkle in your thyme, bay leaf, black pepper, smoked paprika, and a pinch of salt.
   • Stir to combine, letting the ham release its savory flavor into the vegetables.

4. Add Broth And Beans

   • Pour in your broth and bring the mixture to a simmer. Add the drained beans to the pot.
   • Stir everything together and let it cook for 1.5 to 2 hours on low heat. The beans should be tender, and the flavors should be well melded together. If the soup gets too thick, add more broth or water.

5. Final Adjustments

   • Before canning, taste the soup and adjust the seasonings. Add salt or pepper as necessary. Remove the bay leaf.
   • For a smoother texture, you can use an immersion blender to blend a small portion of the soup, leaving some beans whole for texture.

6. Canning

   • Prepare your jars and lids by sterilizing them in hot water. Ladle the hot soup into the jars, leaving about 1-inch headspace.
   • Wipe the rims of the jars to ensure a good seal, then place the lids on.
   • Process the jars in a pressure canner according to the manufacturer’s instructions. Usually, this means processing at 10-15 pounds of pressure for 75-90 minutes, depending on your altitude.

Ingredient Insights

• Ham: Using leftover ham is not only economical but also provides a rich, salty flavor that elevates the whole dish. You can also use ham hocks or shanks for an even deeper, more smoky flavor.
• Beans: Beans are a great source of protein and fiber, and they absorb the flavors around them. Dried beans hold up better in the canning process compared to canned beans, which can become mushy.
• Smoked Paprika: This isn’t just for color; it adds a layer of smoky, slightly sweet flavor that complements the ham perfectly. It’s a subtle but crucial touch in creating a full-bodied soup.
• Tomato Paste: Though not everyone thinks of tomatoes in bean soup, tomato paste provides a concentrated depth of flavor that balances the richness of the ham and beans.

Expert Tips

• Pre-soak Beans Properly: Soaking the beans before cooking helps them cook evenly and reduces the chance of them remaining hard after canning. If you skip this step, you could end up with undercooked beans in your final product.
• Don’t Over Salt: Ham can be quite salty, so be cautious when seasoning. You can always adjust salt levels once the soup is finished and you’ve tasted it.
• Pressure Canning is a Must: Since you’re canning soup with meat, you’ll need to use a pressure canner for safe preservation. Water bath canning is not suitable for soups with meat due to the risk of underprocessing.
• Adjust the Consistency: If you prefer a thicker soup, mash some of the beans against the side of the pot. If you like it thinner, add more broth during the cooking process.

Recipe Variations

• Vegetarian Version: For a meatless twist, you can replace the ham with smoked tofu or tempeh for a smoky flavor, and use vegetable broth instead of chicken broth. This creates a similar hearty texture without the meat.
• Spicy Kick: If you like a bit of heat, add some diced jalapeños or a teaspoon of crushed red pepper flakes while sautéing the vegetables. A dash of hot sauce can also be added for an extra zing at the end.
• Extra Veggies: Feel free to throw in other vegetables, like potatoes, parsnips, or green beans. Just remember, extra veggies might affect the canning process, so make sure they’re cooked through before sealing.

Final Words

Canning Ham and Bean Soup is a rewarding process that gives you the satisfaction of creating something homemade and long-lasting. It’s a great way to preserve the rich flavors of a classic soup, ensuring you always have a convenient, hearty meal at hand. The best part? You can customize it to suit your tastes, from choosing the type of beans to adjusting the seasoning. It’s a recipe that’s as versatile as it is comforting.