Naval History and Heritage Command

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.

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1. Pick over and wash beans.

Ham stock
Ham bones

7 gal.
8 bones

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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.

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4. Add carrots, onions, and pepper. Simmer for 30 minutes.

Flour, hard wheat, sifted
Water, cold

1/2 lb.

2 cups
3/4 qt.

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5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer.