16. BEAN and BACON SOUP

yields 16 quarts

4 lbs. navy beans, soaked overnight
2 lb. bacon, fried & crumbled
2 or 3 carrots, diced
8 cups potatoes
5 cups celery
8 cups chopped onions
12 cups tomato juice
salt & pepper to taste

Drain beans. Cover with fresh water. Bring to boil. Cook 1/2 hour then add potatoes, celery, carrots, onions, salt and pepper. Continue cooking until vegetables are soft. Add tomato juice and bacon. Simmer awhile to desired consistency. Pressure can at 10# for 1 hour.


courtesy of: Sharing our Favorites Cookbook by Jason & Ruth Schlabach, 2905 State Route 93, Sugarcreek, OH 44681