Recipe - Bean Soup W Smoked Cured

5 ga WATER
1 qt WATER; COLD
2 ga WATER; COLD
1 qt WATER TO COVER
2 One half pound PORK HOCKS HAM FZ
1 pound CARROTS FRESH
2 pound ONIONS DRY
3 One half qt BEANS WHITE DRY 2 LB
12 ounce FLOUR GEN PURPOSE 10LB
3 cup SOUP GRAVY BASE BEEF
2 teaspoon PEPPER BLACK 1 LB CN

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. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL;
COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. PLACE HOCKS IN WATER TO
COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL. REMOVE LEAN MEAT; CHOP
INTO SMALL PIECES.

4. ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE.
SIMMER 30 MINUTES.

5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10
MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED
CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. ONED LADLE MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: P00801

SERVING SIZE: 1 CUP (7 3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.