I love soup and would have drained the beans from the cooking broth divided all the beans equally into quarts jars then added onion carrots celery cooking broth and topped with knorr chicken tomato broth yummmmmm did I say I love soup 👍🏼❤️
I've been eating and making navy bean soup for 60+years. We use Shredded carrot for color. Rather than bay leaf, we use celery. I add red pepper flakes. We serve it with warm crusty bread. I add balsamic vinegar to my dish when I eat it.
Linda, made 18 qts based on this video. Used broth from honeybaked ham bone and the ham left on the bone to season the beans. Hope you're feeling better soon!
You made a ham and bean soup recipe about twelve years ago that was divine. I’m sure this one is good, too. The other one had a much richer deep flavor that I prefer. It’s interesting to see how the recipes change over the years.
Hi Linda, I'm sorry you are feeling rough. Feel better soon. Your ham and bean soup sounds delicious. I love Herbs de Provence . I will have to do this.
Looking forward to the lid review. I purchased these lids but have not used them yet as I had other lids that were already opened which I used up first.
This looks so amazing I cannot wait to try it I am actually running my canner as I'm speaking with seven jars and I'm about ready to start my next seven jars thank you so much God bless
Hello Linda sorry it's been awhile since I have messaged you but now I do have a question for you I always use like you carrots and onions but I also use celery and potatoes much more heartier no problem with yours just saying
I see from watching fairly recent videos that most of you pressure canners gals and guys have switched to promoting Forjars lids... I suspect Kerr and Ball made a big mess of things during the pandemic and competition is their problem now. I'm all for competition. Thanks for the videos.
@@rubikube1 it's a new American company. They haven't been in business long. So now that they are getting support, they are preparing to expand and make them here.
I enjoy your video demonstrations, but it's so hard to hear you. I want to use my ham up in bean soup too. I have been using Forjars lids and have not any problems whatsoever. Nice thickness and 100% seal rate, so far.
I guess maybe I should have watched video to the end before my last message but I also cook my soup to entirety before jaring it always taste fine but am I doing it wrong I like all flavors to mesh
Hi Linda! I thought we weren't supposed to can ham. I want to because I'd love to can up this recipe. Also, Herbs de Provence drains my energy because of the lavender. Can I replace it with something else? I hope you're feeling better!!
Canning ham as an ingredient, as in ham and bean soup is fine. When they canning ham (or other cured meats) isn’t approved, it means that you shouldn’t (it’s not tested safe) pack jars with ham and can them 😊 hope that helps 😊
Another great safe video Linda! I only watch you, Rose Red Homestead, Prepper Potpourri and Suttons Daze as I have looked at others and they terrify me because of so many unsafe practices. I afraid I tell them as well!! 😂 Their reply is “my kitchen my rules” but they should be banned from RU-vid as newbies will think it’s ok and poison their families. Thanks once again
