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DEPARTMENT OF THE NAVY -- NAVAL HISTORICAL CENTER
805 KIDDER BREESE SE -- WASHINGTON NAVY YARD
WASHINGTON DC 20374-5060

Navy Bean Soup

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