My daughter is a vegetarian so I make this soup with & without ham. I tweeked the original recipe from the Ball Blue Book. I doubled the amount of spices from the original recipe. Doubling gave it the flavors I was looking for. I was unable to find summer savory so I used thyme instead. I added carrots too. I also added more salt to the batch that didn't have ham in it. I may add potatoes next time.
Makes about 6-7 quarts
Ham & Bean Soup
1/2 c dried black beans
1/2 c dried kidney beans
1/2 c dried navy beans
1/2 c dried pinto beans
1/2 c dried Great Northern Beans
1/2 c dried blackeye peas
1/2 c dried split peas
1/2 c dried chick peas
1/2 c dried lentils
8 carrots cut into bite size pieces
4 bay leaves
2 T tarragon
2 T thyme
Salt & Pepper to taste.
Approximately 2 1/2 pounds ham steak cut into bite size pieces. I added the bone while boiling too.
**If not adding ham I add 4 vegtable bullion cubes
Put dries beans in large dutch oven or stock pot, add water to cover by 2 inches. Bring to boil, boil for 2 minutes. Remove from heat & let beans soak for 1 hour. Drain beans in colander, return to pot add water to cover by 2 to 3 inches. Add ham & spices. Bring to a boil, cover and boil 30 minutes. Remove bay leaf & ham bone.
Ladle hot soup into hot jars leaving 1 inch head space. Remove air bubbles wipe off rim & apply 2 piece lids. Process 1 hour 30 minutes at 10 pounds pressure