Homemade Amish Bacon Bean Soup is the perfect taste for any season, but it's especially fitting when the weather is cool outside!
There's just something warm & soothing about the aroma of bacon with onions and beans simmering on the stove that gives that down-home comfort feel.
This recipe includes canning instructions, but if you don't happen to have enough left over after your meal . . . and your taste testing . . . and your snacks - well, it does keep in the fridge till the next days lunch!
And, yes, you can make enough for canning, or even freezing, if you want.
2 lb. dried navy beans (soak overnight)
3 C. chopped onions
2 C. diced celery
2 1/2 C. tomato juice
2 bay leaves
2 lb. bacon
2 C. diced poyatoes
2 C. sliced carrots
1 t. pepper
Cook navy beans till soft. Cook together onions, potatoes, celery and carrots till soft. Fry bacon and crumble in small pieces. Add bacon drippings, simmer for awhile then cold pack for 3 hours or pressure can for 75 minutes at 10 lb. pressure.
Bean with Bacon Soup recipe taken from Cooking With The Horse & Buggy People Vol. I submitted by Mrs. Uriah W. Hostetler.
Like this recipe? Want some more great Amish Recipes? Carlisle Press publishes a cookbook called Cooking with the Horse & Buggy People with over 600 favorite Amish Recipes.
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