Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Big Batch Bean Soup




Source of Recipe


Taste of Home Magazine, DEC/JAN '94






List of Ingredients



• 6 lbs dry white beans
  
• 7 gallons chicken stock
  
• 8 beef or ham bones
  
• 2 3/4 cups shredded carrots
  
• 4 1/2 cups finely chopped onions
  
• 2 tsp pepper
  
• 2 cups all-purpose flour
  
• 3 cups cold water
  






Instructions



1. Rinse beans. Place in a large kettle with stock and bones; bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender.
   
2. Stir in carrots, onion and pepper; cover and simmer for 30 minutes.
   
3. Combine flour and cold water until smooth; gradually stir into soup. Cook for 10 minutes. If too thick add additional water.
   






Final Comments


Makes 6 1/2 gallons.

Serving Size: 100