BEAN SOUP

• Open the mason jar: Set aside the spice pack and bouillon cube.
• Quick-soak beans: Rinse beans; put in 6 qt pot; cover with about 2 inches water; cover pot; bring to full boil; boil for 2–3 minutes; remove from heat; let rest (covered) 1–4 hours; drain water; return beans to pot.
• Add to drained beans and stir well: 5 cups water, spice pack, bouillon cube, diced tomatoes, ham (drained).
• Cook soup: Cover and bring to a full boil; reduce heat and gently simmer (covered) 1.5–2 hours; add more water (as needed) for desired consistency.
• Enjoy! Beans should be soft, but not mushy. As desired, serve with sour cream or shredded cheddar cheese.
  

BEAN SOUP

• Open the mason jar: Set aside the spice pack and bouillon cube.
• Quick-soak beans: Rinse beans; put in 6 qt pot; cover with about 2 inches water; cover pot; bring to full boil; boil for 2–3 minutes; remove from heat; let rest (covered) 1–4 hours; drain water; return beans to pot.
• Add to drained beans and stir well: 5 cups water, spice pack, bouillon cube, diced tomatoes, ham (drained).
• Cook soup: Cover and bring to a full boil; reduce heat and gently simmer (covered) 1.5–2 hours; add more water (as needed) for desired consistency.
• Enjoy! Beans should be soft, but not mushy. As desired, serve with sour cream or shredded cheddar cheese.