Title:
Recipe: Navy Bean Soup to Serve 100
Posted By:
A friend of Bob/ Ca. and Becca, too!
Date:
March 7th 1998
In Reply to:
ISO: Quantity Recipe for Soup
Board:
TKL Cooking Club

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.