Big-Batch Bean Soup - cooking recipe

Ingredients

6 lb. dry white beans (3 1/2 qt.)
7 gal. ham or chicken stock
8 ham bones
2 3/4 c. shredded carrots (1 lb.)
4 1/2 c. finely chopped onion (2 lb.)
2 tsp. pepper
2 c. all-purpose flour
3 c. cold water

Preparation

Rinse beans.
Place in a large kettle with stock and ham bones. Bring to a boil.
Reduce heat; cover and simmer for 2 to 3 hours or until beans are tender.
Stir in carrots, onion and pepper.
Cover and simmer for 30 minutes.
Combine flour and cold water until smooth.
Gradually stir into soup.
Cook for 10 minutes.
If too thick, add more water.
Serves 100 or makes 6 1/4 gallons.