Chicken and Bean Soup

Chop the veggies and throw them in the crock pot. Cut the sausage into bite-sized pieces and add to the crock pot. Add the rest of the ingredients to the crock pot and cook on low for 8-10 hours. After the cooking cycle has completed, shred the chicken breasts with two forks and add back to the soup. Add salt and pepper to taste.

Pack soup into sterilized quart jars, leaving 1-inch headspace. Wipe rims and screw on two-piece lids, making them finger-tight. Process in a pressure canner for 75 (for pints) to 90 (for quarts) minutes at 10-11 psi and cool according to your canner’s instructions.

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

Makes 4 quarts or 8 pints.