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Bean-n-Bacon Soup

Ingredients

  • 4 lb. dried navy beans, soaked overnight, then cooked until soft
  • 2 lb. ham
  • 1 cup onions
  • 6 qt. tomato juice
  • 4 cups carrots
  • 8 cups potatoes
  • 3 cups celery
  • 1 package bacon, fried, then crumbled into pieces

Directions

Mix cooked beans, veggies and ham together. To each quart add 1 tsp. salt. Yield: about 16 qt. Pressure cook at 10 lb. pressure for 1 hour.

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By Robin from Washington, IA

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March 24, 2011
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