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  • Bean Soup With Smoked Cured

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    Bean Soup With Smoked Cured
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 gal WATER
    • 1 quart WATER, Cool
    • 2 gal WATER, Cool
    • 1 quart WATER TO COVER
    • 2 1/2 lb PORK HOCKS HAM FZ
    • 1 lb CARROTS FRESH
    • 2 lb ONIONS DRY
    • 3 1/2 quart BEANS WHITE DRY 2 LB
    • 12 ounce FLOUR GEN PURPOSE 10LB
    • 3 c. SOUP GRAVY BASE BEEF
    • 2 tsp PEPPER BLACK 1 LB CN

    Directions

    1. 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN Cool WATER.
    2. 2. COVER WITH Cool WATER; BRING TO A BOIL; BOIL 2 Min. TURN OFF HEAT.
    3. COVER; LET STAND 1 HOUR.
    4. 3. COMBINE SOUP AND GRAVY BASE WITH WATER. Add in TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 Hrs Or possibly Till BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; Cold. REMOVE LEAN MEAT; CHOP INTO SMALL Pcs.
    5. 4. Add in CARROTS, ONIONS, PEPPER AND Minced HAM HOCKS TO BEAN Mix.
    6. SIMMER 30 Min.
    7. 5. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO SOUP; COOK 10 Min.
    8. **ALL NOTES ARE PER 100 PORTIONS.
    9. NOTE:
    10. 1. IN STEP 4, 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
    11. 2. IN STEP 4, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
    12. 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-
    13. 4.
    14. SERVING SIZE: 1 C. (7 3

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