Friday, April 25, 2008

Traditional Navy Bean Soup

Beans, white, dry, 6 lbs., 3 1/2 qt.
Ham stock, 7 gal.
Ham bones, 8 bones
Carrots, shredded, 2 3/4 cups
Onions, finely chopped, 2lbs., 4 1/2 cups
Pepper 2 tsp.
Flour, hard wheat, sifted, 1/2 lb., 2 cups
Water, cold, 3/4 qt.

1. Pick over and wash beans.
2. Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If necessary, add hot water.
3. Remove ham bones.
4. Add carrots, onions, and pepper. Simmer for 30 minutes.
5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer.

YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup

NOTE:
1. If beans are old, soak 3 to 4 hours prior to cooking.
2. Add salt and additional pepper if desired.

VARIATION:
Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes in Step 4.

This recipe is from history.navy.mil

No comments: