Big Batch Bean Soup Recipe

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Big Batch Bean Soup

Pat Campbell


Found this recipe in "now out of print farm magazine" 12-15 years ago. Have never had occassion to use this recipe. When I decided to copy, I thought, why not? It could be used for church funtions, fund raisers, large family reunion. Easy to follow recipe and sounds totally delicious. If anyone needs a big batch bean soup, this is it.

pinch tips: How to Season and Care for a Cast Iron Skillet





6 Hr


6 lbs
dry white beans
gallon ham or chicken stock
several meaty ham bones if possible
4 1/2
cups chopped onion, about 2 lbs.
2 3/4
cup grated carrots, about 1 lb.
cups flour
cups cold water
salt, seasoning to taste, your choice
2 tsp
pepper, or to taste

Directions Step-By-Step

Wash beans, place in large kettle with stock and ham bones, bring to boil, Reduce heat: Cover, and simmer for 2-3 hours or till beans are tender.
Stir in onion, carrots and pepper. Cover and simmer for 30 minutes. Combine cold water and flour till smooth and gradually stir into soup. Cook for 10 minutes, If too thick, add additional stock or water till desired consistency is reached.
Serve when ready with Mexican Cornbread, or plain cornbread.

About this Recipe

Course/Dish: Bean Soups