Home > Recipes > Big-Batch Bean Soup

Big-Batch Bean Soup Recipe

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

[X]

Rate Big-Batch Bean Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Big-Batch Bean Soup Recipe

Prep: 10 min. Cook: 2 hours 4o min.

Yield: 100 Servings

10 160 170

Ingredients

6 cans (15 ounces each) white kidney or 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

Directions

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

Nutritional Facts 1 serving (1 cup) equals 78 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 1,084 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Big-Batch Bean Soup in Taste of Home December/January 1994, p54