Thanksgiving Leftover Ham... Bean & Ham soup

This recipe is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. This was my first time making bean and ham soup, and I got to spend time with my mother in law who helped me make it. I love being able to mix "family time" and "restocking my canning closet time". Thanksgiving was wonderful, but to be sure we don't end up with food waist from all the leftovers I decided to can what I could!



Bean & Ham Soup

• 1 leftover ham bone 
• 1 1/2 lbs dried northern beans
• 1 lb dried pinto beans
• 3 tbls minced garlic
• 1 large onion
• 1 bundle of celery
• 2 bags organic mini carrots (or equivalent in large carrots)
• 2-3 tbls dried basil
• 3 fresh thyme sprigs or 1/2 teaspoon dried thyme
• course black pepper (to taste)
• garlic salt (to taste)

1) Start this classic soup by simmering a ham bone or ham hocks with water to create a savory broth. I would allow this to simmer for several hours until you are confident that the bone is clean.  Remove the bone from the soup pot. (I put mine in the fridge overnight because the fat will solidify and float to the top. I then scooped the fat off and tossed it... This is optional)

2) In the meantime, saute onions, celery, carrots and  garlic in a pan until soft.
Once satisfied with your meaty soup broth, add your carrots, celery, onion, and  beans. Cook until softened.

3) Fill the jars with soup leaving about 3/4 inch of head space. Using a plastic spatula remove air bubbles from inside of jars. Wipe the top of your jar with a clean cloth and place the lid & ring on the jars.

4) Exhaust steam for about 10 minutes. Process in pints 1 hour and 15 minutes at 10lbs pressure (change according to your elevation as needed). Process in quarts for 1 1/2 hours.

Serve with crusty bread for a simple lunch or dinner.