Homemade Canned Soup: Bean and Ham for Cozy Winters

Nothing warms the soul quite like a bowl of Homemade Canned Soup, especially on chilly winter nights. I remember one winter when my son, Jake, and I decided to make a big batch of bean and ham soup together. We laughed as we spilled a few beans and ended up with more on the floor than in the pot, but it was all part of the fun!

Why You’ll Love It

• It’s perfect for cozy nights in.
• You can enjoy it all winter long.
• It’s a great way to use up pantry staples.

Pure Comfort

This bean and ham soup is pure comfort in a jar. With its hearty texture and savory flavor, it’s like a warm hug on a cold day. Plus, knowing you made it yourself adds a special touch.

What You Need

• 1 lb 1 lb dried navy beans – Soaked overnight for best results.
• 1 1 large yellow onion, diced – Adds sweetness and depth.
• 2 2 cloves garlic, minced – For aromatic flavor.
• 1 lb 1 lb smoked ham, diced – Can substitute with turkey ham.
• 4 cups 4 cups chicken broth – Low-sodium option works well.
• 1 tsp 1 tsp black pepper – Adjust to taste.
• 1 tsp 1 tsp thyme – Fresh or dried works.
• 1 1 bay leaf – Remove before canning.
• to taste Salt to taste – Add after cooking.

Time to Cook

Prep: 20 minutes | Cook: 1 hour | Total: 1 hour 20 minutes | Difficulty: Easy | Make-Ahead: Yes, can be made a day in advance.

Steps to Make It

1. Start by soaking the dried navy beans overnight in a large bowl of water. This helps them cook evenly and become tender. Rinse them well before using.
2. In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. You want it to be soft and fragrant.
3. Stir in the minced garlic and cook for another minute. The aroma will fill your kitchen, making it hard to resist tasting already!
4. Add the diced ham to the pot and sauté for about 5 minutes. You want it to get a little crispy and golden on the edges for extra flavor.
5. Next, add the soaked beans, chicken broth, black pepper, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes. Stir occasionally and enjoy the comforting smell wafting through your home.
6. Once the beans are tender, taste the soup and add salt as needed. Remove the bay leaf before canning. It’s important to keep your soup flavorful but not overly salty.
7. Ladle the hot soup into clean, sterilized jars, leaving about an inch of headspace. Wipe the rims to ensure a good seal, then screw on the lids.
8. Process the jars in a pressure canner according to your canner’s instructions. This usually takes about 75 minutes at 10 lbs of pressure.
9. Once canned, let the jars cool completely before storing them in a cool, dark place. You’ll have delicious soup ready to enjoy all winter long!

Make It Perfect

• Make sure to soak your beans overnight for the best texture.
• You can adjust the spices to suit your taste; a little cayenne pepper can add a nice kick.
• If you don’t have a pressure canner, you can freeze the soup in airtight containers instead.

Mix It Up

• Try adding diced carrots or celery for extra veggies.
• For a smoky flavor, use chipotle peppers in adobo sauce.
• Swap out the ham for cooked sausage for a different twist.

Perfect Partners

• Serve with crusty bread for dipping.
• Pair with a simple green salad.
• Enjoy with a side of cornbread for a comforting meal.

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FAQs

Conclusion

Making Homemade Canned Soup is not only rewarding but also a fantastic way to prepare for winter. With this bean and ham recipe, you'll have a comforting meal ready whenever you need it. So, gather your ingredients, and let’s get canning!

Homemade Canned Soup Bean and Ham for Cozy Winters

This bean and ham soup is a hearty, savory dish perfect for cold winter nights. Made with navy beans, smoked ham, and aromatic seasonings, it delivers comforting flavors and can be prepared ahead or canned for storage.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 large yellow onion diced, adds sweetness and depth
• 2 cloves garlic minced for aromatic flavor

Equipment

• Large pot
• Pressure canner
• Large bowl
• Spoon
• Sterilized jars

Method

 

1. Soak dried navy beans overnight in a large bowl of water, then rinse well.
2. Heat a splash of oil in a large pot over medium heat and cook diced onion until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until aromatic.
4. Add diced ham to the pot and sauté for about 5 minutes until edges are golden.
5. Add soaked beans, chicken broth, black pepper, thyme, and bay leaf; bring to boil then simmer for 45 minutes, stirring occasionally.
6. Taste soup and add salt as needed; remove bay leaf before canning.
7. Ladle hot soup into sterilized jars leaving 1 inch headspace; wipe rims and screw on lids.
8. Process jars in a pressure canner according to instructions, usually 75 minutes at 10 lbs pressure.
9. Let jars cool completely before storing in a cool, dark place.