GALLON OF SOUP RECIPES

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BIG-BATCH BEAN SOUP RECIPE: HOW TO MAKE IT



Big-Batch Bean Soup Recipe: How to Make It image

When I was a cook in the service, I learned all I could from the cooks in the gallery. This soup was a favorite among the men.—Jene Cain, Northridge, California

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 50 minutes

Prep Time 10 minutes

Cook Time 02 hours 40 minutes

Yield 100 servings (6-1/4 gallons).

Number Of Ingredients 8

6 cans (15 ounces each) cannellini beans, rinsed and drained
8 meaty ham bones
7 gallons ham or chicken stock
4-1/2 cups finely chopped onions (about 2 pounds)
2-3/4 cups shredded carrots (about 1 pound)
2 teaspoons pepper
2 cups all-purpose flour
3 cups cold water

Steps:

  • Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

Nutrition Facts : Calories 78 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 1084mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

BIG-BATCH BEAN SOUP RECIPE: HOW TO MAKE IT



Big-Batch Bean Soup Recipe: How to Make It image

When I was a cook in the service, I learned all I could from the cooks in the gallery. This soup was a favorite among the men.—Jene Cain, Northridge, California

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 50 minutes

Prep Time 10 minutes

Cook Time 02 hours 40 minutes

Yield 100 servings (6-1/4 gallons).

Number Of Ingredients 8

6 cans (15 ounces each) cannellini beans, rinsed and drained
8 meaty ham bones
7 gallons ham or chicken stock
4-1/2 cups finely chopped onions (about 2 pounds)
2-3/4 cups shredded carrots (about 1 pound)
2 teaspoons pepper
2 cups all-purpose flour
3 cups cold water

Steps:

  • Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.

Nutrition Facts : Calories 78 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 1084mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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