Big-Batch Bean Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 2 hours 4o min.
MAKES:100 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours 4o min.
MAKES: 100 servings


  • 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

Nutritional Facts

1 cup: 78 calories, 3g fat (1g saturated fat), 9mg cholesterol, 1084mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 6g protein.


  1. 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.
  2. 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).
Originally published as Big-Batch Bean Soup in Taste of Home December/January 1994, p54

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