Navy Bean & Bacon Soup

By Nette

Ingredients

• 16 quarts (change servings and units)
• Ingredients
• 4 lbs dried navy beans, soaked overnight
• 4 quarts tomato juice
• 4 cups carrots, diced
• 8 cups potatoes, diced
• 6 cups celery, chopped
• 2 teaspoons salt and pepper, to taste
• 2 bay leaves
• 6 cups onions, diced
• 4 lbs bacon, diced

Details

Servings 16

Preparation

Step 1

Directions: Do not drain beans(using soaking liquid)
1Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
2Combine all ingredients except bacon and onion in large pot.
3Cook over medium heat until soft.
4Cut bacon into small pieces and fry in skillet.
5Remove bacon and cook onion in bacon grease until soft.
6Add bacon and onion to bean mixture and heat until it simmers.
7Taste for salt and pepper.
8Remove bay leaves before putting in jars.
9Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
10Pressure can 1 hour at 10 lbs.
Nutrition Facts
Serving Size 1 quarts 531g
Recipe makes 16 quarts)
Calories 1018
Calories from Fat 478 (46%)
Amount Per Serving %DV
Total Fat 53.1g 81%
Saturated Fat 17.2g 86%
Monounsaturated Fat 23.0g
Polyunsaturated Fat 6.9g
Trans Fat 0.0g
Cholesterol 77mg 25%
Sodium 1275mg 53%
Potassium 2398mg 68%
Total Carbohydrate 96.9g 32%
Dietary Fiber 32.0g 127%
Sugars 13.1g
Protein 41.9g 83%
how is this calculated?