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Recipe Archives

Bean Soup for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

3 1/2 quart (6 lb) beans, white, dry
2 gallon water, cold
6 1/4 gallon stock, ham or water
1 1/4 quart (1 lb) carrots, fresh, shredded
1 quart (2 lb) onions, dry, finely chopped
2 teaspoon pepper, black
3 cups (12 oz) flour, wheat, hard, sifted
1 quart water, cold
4 1/2 tablespoon (3 oz) salt

Pick over beans, removing any foreign matter. Wash thoroughly in cold water. Cover with
2 gallon cold, clear water. Bring to a boil; boil 2 minutes. Turn off heat. Cover and let
stand 1 hour. Add ham stock to beans; bring to a boil; cover and simmer 1 1/2 hours or
until beans are tender. Add carrots, onions and pepper. Simmer 30 minutes. Blend flour
and water to a smooth paste. Stir into soup. Cook 10 minutes. Season to taste.

NOTE:
Ham Stock. See "Ham Stock" recipe.




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