Soups & Stewscreativecanning5.0
Canning White Bean and Kale Soup
White bean and kale soup is a hearty vegetarian comfort food classic, and now it's easy to make as a canning recipe for your pantry shelf.
👥 7 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h 30m🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Be sure to soak your beans before starting this recipe. You can overnight soak in cold water (slow method), or "quick soak" them by bringing them to a boil in a pot of water, then turning off the heat and covering them for ⏱️ 1 hour. Proceed with the recipe as written after a slow or quick soak.
2
Prepare your canning jars, lids, and the pressure canner itself. You will need seven 1-pint jars.
3
Fill the canner with a few inches of water, based on your manufacturer's instructions, and palace the canner on the stovetop over low heat with the jars inside. The water needs to be around 180 degrees Fahrenheit, or 82 degrees Celsius.
4
Drain the water from the soaked beans, placing the beans in a large stockpot. Cover them with fresh water.
5
Bring the beans to a boil, then remove them from the heat and drain the water. This pre-cook is important to fully rehydrate the beans before canning, don't skip it.
6
Put the beans back into the stockpot, then add the broth, garlic, onions, greens, salt and pepper, and vinegar (if using). Bring everything to a boil over high heat, then reduce to a gentle boil and boil for five minutes.
Garlic (minced)4 clovesOnions (peeled and diced)2 cups
7
Remove the stockpot from the heat, then use a slotted spoon to ladle the solids into the canning jars. Evenly distribute the solids, filling each jar no more than halfway with solids. Use a ladle to top each jar with hot broth, filling to 1 inch headspace.
8
Use a bubble removal tool to remove the bubbles, then recheck the headspace. If you're short on broth, use boiling water or hot chicken broth to top the jars off.
9
Wipe the rims clean with a damp cloth, then put the bands and lids on the jars and load them into the pressure canner.
10
Process jars for ⏱️ 60 minutes for pints and ⏱️ 75 minutes for quarts, adjusting pressure to altitude (see notes).
11
When you are done processing, let the canner depressurize on its own. Remove the jars and allow them to cool on the counter for ⏱️ 12 hours.
12
Check the seals and store your jars for up to one year.
Nutrition Facts
calories
119 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
7 g
sugar Content
4 g
sodium Content
1645 mg
protein Content
7 g
carbohydrate Content
23 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.5 g
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