This is a print preview of "Bean Soup With Smoked Cured" recipe.

Bean Soup With Smoked Cured Recipe
by Global Cookbook

Bean Soup With Smoked Cured
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  Servings: 12

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. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN Cool WATER.
  2. COVER WITH Cool WATER; BRING TO A BOIL; BOIL 2 Min. TURN OFF HEAT.
  3. COVER; LET STAND 1 HOUR.
  4. 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. Add in CARROTS, ONIONS, PEPPER AND Minced HAM HOCKS TO BEAN Mix.
  6. SIMMER 30 Min.
  7. 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. 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. IN STEP 4, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  12. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-
  13. 4.
  14. SERVING SIZE: 1 C. (7 3