Recipe#1042

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 1/2 qt. (6 lb) beans, white, dry
2 gal water, cold
6 1/4 gal. stock, ham or water
1 1/4 qt. (1 lb) carrots, fresh, shredded
1 qt. (2 lb) onions, dry, finely chopped
2 tsp. pepper, black
3 cups (12 oz) flour, wheat, hard, sifted
1 qt. water, cold
4 1/2 tbsp. (3 oz) salt

INSTRUCTIONS

Pick over beans, removing any foreign matter. Wash thoroughly in cold water. Cover with 2 gal 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.