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| 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