Tastes like it’s been simmering all afternoon but cooks in 30 minutes thanks to home canning.
HAM AND BEAN SOUP (Pantry Cooking with Home Preserved Foods)
1 quart ham broth/stock
1/2 pint celery, undrained
1/2 pint sliced carrots, undrained
1 pint diced ham, drained
1 pint Great Northern beans, rinsed and drained
1 tablespoon dried onion
1/2 teaspoon leaf oregano
Combine ingredients in a Dutch oven and bring to a boil. Reduce heat; cover and simmer 30 minutes. Serves 4 to 6.
How to can ham broth/stock (use the beef instructions)
