6 pounds dry white beans ( 3-1/2 quarts )
7 gallons ham or chicken stock
8 ham bones
2-3/4 cups shredded carrots (about 1 lb.)
4-1/2 cups finely chopped onions (about 2 lb.)
2 teaspoon pepper
2 cups all purpose flour
2 cups cold water
Rinse beans. Place in a large kettle with stock and ham bones; bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender. Stir in carrots, onion and pepper; cover and simmer for 30 minutes. Combine flour and cold water until smooth; gradually stir into soup. Cook for 10 minutes. If too thick add additional water.
Makes 6 1/4 gallons