Recipe for Bean Soup with Smoked Cured 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
5 gal WATER
1 qt WATER, COLD
2 gal WATER, COLD
1 qt WATER TO COVER
1/2 lb PORK HOCKS HAM FZ
1 lb CARROTS FRESH
2 lb ONIONS DRY
1/2 qt BEANS WHITE DRY 2 LB
12 oz FLOUR GEN PURPOSE 10LB
3 cup SOUP GRAVY BASE BEEF
Instructions:
Instructions: 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

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

4.

SERVING SIZE: 1 CUP (7 3

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