Recipe: Ten Bean Soup (canning recipe)

Ten Bean Soup

1/2 cup black beans
1/2 cup kidney beans
1/2 cup navy beans
1/2 cup pinto beans
1/2 cup Great Northern beans
1/4 cup blackeye peas
1/4 cup chick peas
1/4 cup split peas
1/4 cup lentils
1/2 cup fresh cut green beans
2 bay leaves
1 tablespoon tarragon
1 tablespoon summer savory
Salt & pepper to taste

Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours.

Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves. Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner.
Yield: about 6 quarts.