Bean 'N Bacon Soup(To Can) - cooking recipe

Ingredients

4 lb. navy beans, soaked overnight and cooked
2 lb. bacon
4 to 6 c. celery
4 c. carrots
salt and pepper to taste
3 to 4 tsp. liquid smoke (more if desired)
6 c. onions
6 c. potatoes
4 qt. tomato juice
1/2 c. brown sugar

Preparation

Cook vegetables, except onions, until soft.
Cut up bacon and fry; remove from grease and cook onions in grease until tender. Mix all ingredients; heat until it simmers, then put in jars. Process 1 hour in pressure cooker.
Soup is rather thick, so broth or water may be added.
Makes 16 to 18 quarts.