Chicken and Bean Soup

Directions

1. 1
   Chop the veggies and throw them in the crock pot.
2. 2
   Cut the sausage into bite-sized pieces and add to the crock pot.
3. 3
   Add the rest of the ingredients to the crock pot and cook on low for 8-10 hours.
4. 4
   After the cooking cycle has completed, shred the chicken breasts with two forks and add back to the soup.
5. 5
   Add salt and pepper to taste.
6. 6
   Pack soup into sterilized quart jars, leaving 1-inch headspace.
7. 7
   Wipe rims and screw on two-piece lids, making them finger-tight.
8. 8
   Process in a pressure canner for 75 (for pints) to 90 (for quarts) minutes at 10-11 psi and cool according to your canners instructions.
9. 9
   When consuming, you may need to add a bit of chicken broth or water to loosen the soup up.
10. 10
    Makes 4 quarts or 8 pints.