This delicious soup is one of my family’s favorites to enjoy during the cold winter months. It has an array of proteins and fresh vegetables so you may give your family a healthy, filling meal in minutes. Serve the soup with a slice of hot-from-the-oven beer bread or with a handful of oyster crackers.

Sausage and Bean Soup Canning Recipe

Makes approx. 7 quarts or 14 pints

Prep Time: 30 minutes – Cook Time: 15 minutes – Canner Time: 1 hour – Processing Time: 1 hour 30 minutes/1 hour 15 minutes – Total Time: 3 hours 15 minutes/3 hours

Ingredients

1 ½ cups dried pinto beans (8 ounces)

1 ½ cups dried black beans (8 ounces)

2 tablespoons olive oil

1 large onion, finely diced (1 ½ cups)

2 celery stalks, chopped into ½” thick pieces (1 cup)

4 garlic cloves, minced

2 pounds bulk Italian sausage, spicy or sweet

8 cups Beef Bone Stock

4 cups water

4 medium carrots, peeled and cut into ½” thick rounds (2 cups)

2 bay leaves

½ teaspoon coarse sea salt

¼ teaspoon ground black pepper

1 bunch kale, stems removed, leaves coarsely chopped

Instructions

  1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Add the beans to a stockpot with enough water to cover by 2 inches. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer on low for 30 minutes. Set aside about 1 cup bean cooking liquid. Drain beans and set aside.
  2. In a second large stockpot, heat the olive oil on medium-high heat. Add the onion, celery and garlic and saute until the onions are translucent, about 5 minutes. Add the Italian sausage and cook until done, breaking sausage into smaller, bite-size pieces as it cooks.
  3. Add the Beef Bone Stock, water, carrots, bay leaves, salt and pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the rehydrated beans, 1 cup reserved bean cooking liquid, and the chopped kale to the stockpot and mix well. Cook for an additional 5 minutes. Remove from the heat.
  4. Using a slotted spoon, fill each jar three-quarters full with the sausage and vegetables. Be sure to obtain a good ratio of sausage and vegetables in each jar. Ladle the hot soup liquid over the mixture, being sure to leave a 1 inch headspace. Tamp the mixture down using an air bubble remover tool and add additional soup liquid if necessary to maintain the 1 inch headspace.
  5. Wipe the rim of each jar with a warm washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
    Place jars in the pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for dial gauge and 10 PSI for a weighted gauge. Process quart jars for 90 minutes and pint jars for 75 minutes.

Ingredient Tip:

Prefer a different type of bean in your soup? Feel free to replace the pinto and black beans with a bean of your choice. If you prefer a good mix of colors and shapes in your soup, feel free to use a variety of dried beans as long as the total amount of beans stays 3 cups dried.

For more pressure canning recipes, be sure to purchase my cookbook, The Complete Guide to Pressure Canning, and have your pantry stocked full in no time!

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