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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 100 |
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When I was a cook in the service, I learned all I could from the cooks in the gallery. This soup was a favorite among the men.Jene Cain, Northridge, California Ingredients:
6 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
8 meaty ham bones |
7 gallons ham or chicken stock |
4-1/2 cups finely chopped onions (about 2 pounds) |
2-3/4 cups shredded carrots (about 1 pound) |
2 teaspoons pepper |
2 cups king arthur unbleached all-purpose flour |
3 cups cold water |
Directions:
1. Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender.
2. Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water. Yield: 100 servings (6-1/4 gallons).
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