Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 6 pounds dry white beans (about 3-1/2 quarts)
- 7 gallons ham or chicken stock
- 8 ham bones
- 4-1/2 cups finely chopped onion (about 2 pounds)
- 2-3/4 cups shredded carrots (about 1 pound)
- 2 teaspoons pepper
- 3 cups cold water
- 2 cups all-purpose flour
Preparation:
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
Recipe Source: Jene Cain, Northridge, California
Reprinted with permission.
