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.