Rather than using canned beans, make sure you start with dried beans for this homemade soup recipe. When you're making canned soup, the process of pressure-cooking can turn canned beans to mush, so starting with partially cooked beans will make a better soup.

Advertisement

Ingredients

Directions

  • In an 8- to 10-quart pot heat oil over medium-high heat. Add onions; cook and stir for 7 to 8 minutes or until golden. Add garlic; cook and stir for 1 minute. Add beans, squash, tomatoes, broth, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

    Advertisement
  • Ladle hot soup into hot quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

  • To serve, place contents of a jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

*Tip:

To cook cannelini beans, rinse beans. In a large pot combine 1 pound dried cannellini beans and 2 quarts water. Bring to boiling; reduce heat. Simmer, covered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans. Return beans to the pot and add 2 quarts fresh water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Drain beans; set aside.

Nutrition Facts

163 calories, (1 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 4 mg cholesterol, 871 mg sodium, 25 g carbohydrates, 5 g fiber, 3 g sugar, 8 g protein.

Reviews