Bean Soup Recipe

By North Star


Ingredients

6 pounds dry white beans (about 3-1/2 quarts)
7 gallons ham or chicken stock
8 ham bones
5 cups finely chopped onion (about 2 pounds)
3 cups shredded carrots (about 1 pound)
2 teaspoons pepper
3 cups cold water
2 cups all-purpose flour

Instructions

Rinse beans. Place in a large kettle with stock and ham bones; bring to a boil. Reduce heat; cover and simmer for 2 to 3 hours or until the beans are tender. Stir in onion, carrots and pepper; cover and simmer for 30 minutes. Combine cold water and flour until smooth; gradually stir into soup. Cook for 10 minutes. If too thick, add additional water.

Yield: 100 servings