Navy Bean Soup

Navy Bean Soup
YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup
INGREDIENTS	WEIGHTS	MEASURES	METHOD
Beans, white, dry	6 lbs.	3 1/2 qt.	1. Pick over and wash beans.
Ham stock Ham bones		7 gal. 8 bones	2. Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If necessary, add hot water. 3. Remove ham bones.
Carrots, shredded Onions, finely chopped Pepper	1 lb. 2 lbs.	2 3/4 cups 4 1/2 cups 2 tsp.	4. Add carrots, onions, and pepper. Simmer for 30 minutes.
Flour, hard wheat, sifted Water, cold	1/2 lb.	2 cups 3/4 qt.	5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer.
NOTE: 1. If beans are old, soak 3 to 4 hours prior to cooking. 2. Add salt and additional pepper if desired. VARIATION: Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes in Step 4.