| YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup | ||||
INGREDIENTS | WEIGHTS | MEASURES | PORTIONS | METHOD |
| Beans, white, dry | 6 lbs. | 3 1/2 qt. | -- | 1. Pick over and wash beans. |
| Ham stock Ham bones | 7 gal. 8 bones | -- | 2. Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If
necessary, add hot water. 3. Remove ham bones. | |
| Carrots, shredded Onions, finely chopped Pepper | 1 lb. 2 lbs. | 2 3/4 cups 4 1/2 cups 2 tsp. | -- | 4. Add carrots, onions, and pepper. Simmer for 30 minutes. |
| Flour, hard wheat, sifted Water, cold | 1/2 lb. | 2 cups 3/4 qt. | -- | 5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer. |
NOTE:
1. If beans are old, soak 3 to 4 hours prior to cooking.
2. Add salt and additional pepper if desired.
VARIATION:
Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes in Step 4.
30 March 1997
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