Best Big Batch Bean Soup Recipes

BIG-BATCH BEAN SOUP

Big-Batch Bean Soup 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

Time 2h50m

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

Number Of Ingredients 8

Ingredients

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, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1084mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BIG BATCH BEAN SOUP

Big Batch Bean Soup image

Found this recipe in "now out of print farm magazine" 12-15 years ago. Have never had occassion to use this recipe. When I decided to copy, I thought, why not? It could be used for church funtions, fund raisers, large family reunion. Easy to follow recipe and sounds totally delicious. If anyone needs a big batch bean soup, this...

Provided by Pat Campbell

Categories Bean Soups

Time 6h

Number Of Ingredients 9

Ingredients

6 lbs dry white beans
7 gallon ham or chicken stock
several meaty ham bones if possible
4 1/2 cups chopped onion, about 2 lbs.
2 3/4 cup grated carrots, about 1 lb.
2 cups flour
3 cups cold water
salt, seasoning to taste, your choice
2 tsp pepper, or to taste

Steps:

1. Wash beans, place in large kettle with stock and ham bones, bring to boil, Reduce heat: Cover, and simmer for 2-3 hours or till beans are tender.
2. Stir in onion, carrots and pepper. Cover and simmer for 30 minutes. Combine cold water and flour till smooth and gradually stir into soup. Cook for 10 minutes, If too thick, add additional stock or water till desired consistency is reached.
3. Serve when ready with Mexican Cornbread, or plain cornbread.