Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
3-1/2 quart (6 lb) beans, white, dry
2 gallon water, cold
5-1/4 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 quart (6 lb 8 oz or 1-No. 10 can) tomatoes, canned
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, tomatoes, 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.