Navy bean soup
03-11-2003 | 07:16 PM
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Joined: Feb 2003
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From: NJ USA
Navy bean soup
NAVY BEAN SOUP (100 Portions)
Yield: Approx. 6 Gallons Portion: 1 Cup
Beans, Navy, dried 5 Pounds, 8 Ounces
Water, cold To cover
Ham Stock 5 Gallons
Onions, chopped 1 Pound
Ham Bones 8
Cloves, whole 1 Teaspoon
Flour 8 Ounces
Water, cold 1 Quart
Pepper 2 Teaspoons
Salt, if needed ½ Cup
Pick over, wash and soak beans, in water to cover, 2 to 3 hours. Add ham stock, onions, bones and cloves. Heat to boiling temperature. Let simmer 2 to 3 hours. Remove bones.
Blend together flour and water into a smooth paste. Stir into soup. Add pepper, and salt if needed. Reheat to boiling temperature.
NOTE 1: Ham bones may be omitted.
NOTE 2: Flour may be omitted. If omitted, the soup must be stirred while serving, as beans will settle to bottom of container upon standing.
Yield: Approx. 6 Gallons Portion: 1 Cup
Beans, Navy, dried 5 Pounds, 8 Ounces
Water, cold To cover
Ham Stock 5 Gallons
Onions, chopped 1 Pound
Ham Bones 8
Cloves, whole 1 Teaspoon
Flour 8 Ounces
Water, cold 1 Quart
Pepper 2 Teaspoons
Salt, if needed ½ Cup
Pick over, wash and soak beans, in water to cover, 2 to 3 hours. Add ham stock, onions, bones and cloves. Heat to boiling temperature. Let simmer 2 to 3 hours. Remove bones.
Blend together flour and water into a smooth paste. Stir into soup. Add pepper, and salt if needed. Reheat to boiling temperature.
NOTE 1: Ham bones may be omitted.
NOTE 2: Flour may be omitted. If omitted, the soup must be stirred while serving, as beans will settle to bottom of container upon standing.
