Bean Soup W/ Smoked Cured

Bean Soup W/ Smoked Cured Ingredients

5 ga WATER	2 lb ONIONS DRY
1 qt WATER; COLD	3 1/2 qt BEANS WHITE DRY 2 LB
2 ga WATER; COLD	12 oz FLOUR GEN PURPOSE 10LB
1 qt WATER TO COVER	3 c SOUP GRAVY BASE BEEF
2 1/2 lb PORK HOCKS HAM FZ	2 ts PEPPER BLACK 1 LB CN
1 lb CARROTS FRESH

Instructions for Bean Soup W/ Smoked Cured

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 (1 1/3 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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Beef	Carrot	Flour
Ham	Onion

Lunch

for flavor and categorization

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