Canning Recipes Ten Bean Soup Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1/2 cup black beans 1/2 cup kidney beans 1/2 cup navy beans 1/2 cup pinto beans 1/2 cup Great Northern beans 1/4 cup blackeye peas 1/4 cup chick peas 1/4 cup split peas 1/4 cup lentils 1/2 cup fresh-cut green beans 2 bay leaves 1 tablespoon tarragon 1 tablespoon summer savory Salt -- to taste Ground black pepper -- to taste Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves. Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. This recipe yields about 6 quarts. © 2008 canning-recipes.com contact