Naval History and Heritage Command
Navy Bean Soup
YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup |
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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 |
|
7 gal. |
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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. |
Carrots, shredded |
1 lb. |
2 3/4 cups |
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4. Add carrots, onions, and pepper. Simmer for 30 minutes. |
Flour, hard wheat, sifted |
1/2 lb. |
2 cups |
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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.
