Instructions: Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours.

Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves.

Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturers recommendation.

This recipe yields about 6 quarts.

Yield: 6 quarts

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