Chicken and Bean Soup

1. 1

   Chop the veggies and throw them in the crock pot.

2. 2

   Cut the sausage into bite-sized pieces and add to the crock pot.

3. 3

   Add the rest of the ingredients to the crock pot and cook on low for 8-10 hours.

4. 4

   After the cooking cycle has completed, shred the chicken breasts with two forks and add back to the soup.

5. 5

   Add salt and pepper to taste.

6. 6

   Pack soup into sterilized quart jars, leaving 1-inch headspace.

7. 7

   Wipe rims and screw on two-piece lids, making them finger-tight.

8. 8

   Process in a pressure canner for 75 (for pints) to 90 (for quarts) minutes at 10-11 psi and cool according to your canners instructions.

9. 9

   When consuming, you may need to add a bit of chicken broth or water to loosen the soup up.

* Per serving · 4 servings · Values may vary.

No additional tips available.