Senate Bean Soup (How to Can)


It is nice to have jars of bean soup on hand for a quick meal.  A quart jar will make 4 servings when you add cooked potatoes and thicken with instant potatoes. Season to taste and serve with broccoli cheese cornbread.

I have a Carey Pressure Cooker.  It is an 8 quart automatic pressure cooker that comes with a 10 pound and 15 pound weights.  Since I live at sea level I use the 10 pound weight.  It holds 4 wide mouth quarts or 5 pints.  I am retired so I don’t do large batch canning anymore and this is perfect.  It is very easy to use.  It is the only automatic pressure cooker that is safe to can with.  Older Insta Pots did come with a canning setting  but the FDA had them remove that because they didn’t have anyway to test them for maintaining pressure.  Carey company quality control has tested their pressure cooker to make sure the cooker maintains pressure needed for canning.

You prepare your jars and food the same as you would for standard pressure canning.  The lid and weight has to be set correctly. Plug it into an power outlet. I like to set mine on my stove and turn on the vent to catch the steam. You press pressure button and then set the time using the plus sign button to the amount of time under pressure.  After that you just press start.  You don’t have to watch for pressure build up and since it is not done on the stove top, you don’t have to keep an eye on it.  It will beep when pressure timing starts and will beep when it is done.  Let the pressure come down naturally.  I usually process the jars in the evening and let them sit in the canner all night and remove them in the morning.

The ham broth was made from a saved ham bone that was cooked before making up the jars for processing.  Meat was removed and diced before placing the bone in the pressure cooker.  Add water with a bay leaf to cover the bone ( 4 quarts of water) and process under pressure for 45 minutes.  This can be done the day before.  Store in the refrigerator and reheat when filling jars.  No salt is needed because ham is salty enough.

Canning Senate Bean Soup for One Quart

  • Difficulty: easy
  • Print


  • 3/4 cup uncooked navy white beans (washed, cleaned)
  • 1/4 cup sliced carrots
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup diced ham
  • ham broth
  • quart jars and lids


Wash quart jars and lids. Put lids in a pan of hot water to soften the seals. Always wash the rim of the jar with white vinegar, then run finger over the edge to hear it squeak.  That will make sure your rim is clean and will seal.

Fill with warm ham broth to one inch from the rim of the jar.  Place warm lids on cleaned jar rim and tighten finger tight.  Place jar in canner with warm water and follow the processor directions of your brand of pressure cooker.  Process under pressure for 90 minutes for quarts.





3 Comments Add yours

  1. I love ham and bean soup – it has a very comforting flavor and aroma. I am terrified of canning but I could still make up the soup and freeze the leftovers I think.

    Liked by 1 person

    1. trkingmomoe says:

      Bean soup freezes very well. Chill the leftovers first and then put in containers or bags. Use in a couple of months for best results.

      Liked by 1 person

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