Bean and Bacon Soup

1 lb. dry navy beans
10 slices bacon
2 c. chopped potatoes
1 qt. tomato juice
4 t. salt
1/2 t. pepper
3 qt. water
1 bay leaf
1 c. carrots
2 chopped onions
2 c. celery

Combine beans and water in a large kettle. Bring to boil for 2 minutes, then let stand for 1 hour. Fry bacon until crisp and cut in small pieces. Cook onions in bacon drippings; add to beans. add remaining ingredients and bring to a boil; simmer until everything is done. Remove bay leaf and put into canning jars. Cook 30 minutes in pressure cooker. When opening jars, add milk to suit taste (about 1 1/2 cups to a quart). A little thickening can be added if desired.


Barbequed Beef