Name: Canned Bean and Bacon Soup
Ingredients: 4 pound dried navy beans, soaked overnight; 4 qts tomato juice; 6 cup onion; 4 pound bacon; 4 cup carrots; 8 c potatoes; 6 c.celery; 2 tsp.pepper salt to taste; 2 bay leaves

Canned Bean and Bacon Soup

Ingredients

4 pounds dried navy beans, soaked overnight
4 qts tomato juice
6 cups onion
4 pounds bacon
4 cups carrots
8 c potatoes
6 c.celery
2 tsp.pepper salt to taste
2 bay leaves

Instructions

Combine all ingredients except bacon and onion; cook until soft. Cut bacon into small pieces and fry. Remove bacon and cook up onion in bacon grease until soft. Put all ingredients together and heat until it simmers. Remove bay leaves before putting in jars. Pressure can 1 hour at 10 lbs. Makes about 16 quarts. Follow-up comment: 1 medium onion is about a cup. 2 medium stalks celery is about 6 cups. 1 lb pkg carrots is about 4 cups. 5 medium potatoes is about 8 cups.