Looks like the post got crossed up with a popcorn balls recipe somehow. Oh well, here goes again! This time UP HERE!

Bob,
I typed out the recipe found on the site for you. The other recipes are for biscuits and creamed chipped beef. The recipes are written to serve 100 portions; sorry, you get to do your own math!

NAVY BEAN SOUP

3 1/2 qt. white beans, dry (6 lbs.)
7 gal. ham stock
8 ham bones
2 3/4 cups carrots, shredded (1 lb.)
4 1/2 cups onions, finely chopped (2 lbs.)
2 tsp. pepper
2 cups hard wheat flour, sifted (1/2 lb.)
3/4 qt. cold water

Pick over and wash beans. 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. Remove ham bones. Add carrots, onions, and pepper. Simmer for 30 minutes. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer.
Yield: 6 1/4 gallons or 100 portions, each portion: 1 cup

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 when adding carrots, onions, and pepper.