Bean Soup W/ Smoked Cured
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Bean Soup W/ Smoked Cured
  Smoked    Beans    Soups  
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33918. Report a problem with this recipe.
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      Title: Bean soup w/ smoked cured
 Categories: 
      Yield: 100 Servings
 
      5 ga WATER
      1 qt WATER; COLD
      2 ga WATER; COLD
      1 qt WATER TO COVER
  2 1/2 lb PORK HOCKS HAM FZ
      1 lb CARROTS FRESH
      2 lb ONIONS DRY
  3 1/2 qt BEANS WHITE DRY 2 LB
     12 oz FLOUR GEN PURPOSE 10LB
      3 c  SOUP GRAVY BASE BEEF
      2 ts PEPPER BLACK 1 LB CN
 
  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
  RECIPE NO. A-11.
  
  3.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
  
  Recipe Number: P00801
  
  SERVING SIZE: 1 CUP (7 3
  
  From the  (actually used today!).




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Recipe ID 33918 (Apr 03, 2005)

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