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.

By Robin from Washington, IA