Naval History and Heritage Command

Naval History and Heritage Command

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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.

Published: Mon Dec 04 08:04:16 EST 2017