Navy Bean & Bacon Soup for Canning

4 lbs dried navy beans, soaked overnight
4 quarts tomato juice
4 cups carrots, diced
8 cups potatoes, diced
6 cups celery, chopped
2 teaspoons salt and pepper, to taste
2 bay leaves
6 cups onions, diced
4 lbs bacon, diced

Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
Combine all ingredients except bacon and onion in large pot.
Cook over medium heat until soft.
Cut bacon into small pieces and fry in skillet.
Remove bacon and cook onion in bacon grease until soft.
Add bacon and onion to bean mixture and heat until it simmers.
Taste for salt and pepper.
Remove bay leaves before putting in jars.
Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
Pressure can 1 hour at 10 lbs.

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