Canning Bean Soup for Lunch

You are running late for work and haven’t packed a lunch yet. You really don’t want to spend the money buying greasy fast food, but what other choice is there? Spend 15 minutes prepping soup in a jar and you can have delicious homemade soup on the go. You control the ingredients and save money. The ingredients listed below are for each pint sized jar you want to make. You can process as many or as few as you like. My pressure canner will hold 8 pint sized jars and I can do 2 levels so I am able to can 16 at a time. Double the recipe to make quarts.


1/4c + 2 Tb Navy Beans

2 Tb Ham*

2 Tb Celery

3 Tb Carrot

2 tsp Onion

garlic Powder

Black Pepper



Pint sized canning jars

This is a great project to do when you have some veggies that you want to get rid of. Start by spreading all the jars out on the counter. Choose any ingredient and begin layering them in the jars. The order doesn’t matter because it gets all mixed up in the canning process. Do not soak the beans, and cook none of the vegetables. They are processed long enough to cook everything perfectly. I did not add salt because there is already plenty in the boullion.  Even if you use homemade stock, you most likely already seasoned it. There are two ingredients that need a little explaining so you can make the choice that works best for you.

It all barely fills the jar.
It all barely fills the jar.

*I did not use ham this time, but that it typically the meat chosen for this kind of soup. Meat can be totally omitted because the beans provide protein, but I think it adds a lot of flavor. Use anything from bacon to kielbasa sausage. What matters the most is that greasy meats need to be cooked first and patted dry before using. This reduces the amount of grease in your final product.

**If you have stock or broth available, feel free to use that in place of the water. Alternatively, you can use bullion or a stock paste and it will mix with the water in the canner creating broth. I say go for what is cheapest and the flavor you prefer. I am not a huge fan of powdered bullion in soups and use this jarred kind instead.

Every brand is differently how concentrated it is. I use 1 rounded teaspoon for a pint. The veggies and meat will be adding flavor to the broth as it cooks.
Every brand is differently how concentrated it is. I use 1 rounded teaspoon for a pint. The veggies and meat will be adding flavor to the broth as it cooks.

Sprinkle a dash of garlic powder and pepper into each jar and top with bullion. This should go last because as you pour in the water, it will a start to mix together.  You have a little wiggle room in your vegetables if you want to add something or increase the amount. But you cannot increase the amount of dried beans. If you do, there will not be enough liquid in the jar.

Pour in your water, leaving 1 inch headspace in each jar. Wipe the rims, add the lids and you are ready to go! Place the pressure cooker on high and once it begins to steam, allow to vent for 10 minutes. Place on your weight and bring up to 10 pounds of pressure. Adjust according to your altitude as needed. Process for 75 minutes working with pints. If you doubled the recipe to quarts, process for 90 minutes.

Before placing in storage, remove the rims and wipe down all the jars. I took a jar with me for lunch today and heated it up, using the microwave.


Then I poured it into a bowl and it was de-lic-ous if I do say so myself. See, every bean was perfectly cooked through.


If you liked this idea of canning soup using raw ingredients, stayed tuned I have a few more recipes coming soon.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s