Tags

Yield 16 cups                           Portion           1 Cup

Ingredient

1 Lb. BEANS, WHITE, DRY
2 qts. WATER, COLD
3 qts. HAM BROTH
¾ cup CARROTS, FRESH, SHREDDED
1 cup ONIONS, FRESH, CHOPPED
1/8 tsp PEPPER, BLACK, GROUND
½ cup FLOUR, ALL PURPOSE
¾ cup WATER, COLD

Method

  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. Prepare ham broth according to package directions or use canned broth. Chicken or beef broth may be substituted.
  4. Add beans to stock; bring to a boil; cover; simmer 2 hours or until beans are tender.
  5. Add carrots, onions, and pepper to bean mixture. Simmer 30 minutes.
  6. Blend flour and water to form a smooth paste. Stir into soup; cook 10 minutes.