Bean soup w/ smoked cured

100 Servings

Ingredients

Quantity Ingredient
5 gallons WATER
1 quart WATER; COLD
2 gallons WATER; COLD
1 quart WATER TO COVER
2½ pounds PORK HOCKS HAM FZ
1 pounds CARROTS FRESH
2 pounds ONIONS DRY
3½ quart BEANS WHITE DRY 2 LB
12 ounces FLOUR GEN PURPOSE 10LB
3 cups SOUP GRAVY BASE BEEF
2 teaspoons PEPPER BLACK 1 LB CN

Directions

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER.

2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT.

COVER; LET STAND 1 HOUR.

3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.

4. ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE.

SIMMER 30 MINUTES.

5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10 MINUTES.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

2. IN STEP 4, 4 OZ (1⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P00801

SERVING SIZE: 1 CUP (7 3

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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