!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> Streamline Training & Documentation: Cooking Lesson: Navy Bean Soup for 100

Saturday, October 27, 2007

Cooking Lesson: Navy Bean Soup for 100

In the course of researching Admiral Halsey's career for yesterday's post, I came upon an official recipe for Navy Bean Soup that I can't resist passing along.

Chef Darnell White stirs a pot of navy bean soup
in the galley of the nuclear-powered submarine USS Los Angeles

(Source: Honolulu Star-Bulletin, July 21, 1999)

Navy Bean Soup
Yield: 6 ¼ gallons (100 1-cup portions)

             6 lbs dry white beans (3 ½ qt.)
             7 gal. ham stock
             8 ham bones
             1 lb. carrots, shredded (2 ¾ cups)
             2 lbs. onions, finely chopped (4 ½ cups)
             2 tsp. pepper
             ½ lb. hard wheat flour, sifted (2 cups)
             ¾ qt. cold water
  1. Pick over and wash beans. (If beans are old, soak 3-4 hours prior to cooking.)

  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. (Optional: Add one No. 10 can of tomatoes.)

  4. Add carrots, onions, and pepper. Simmer for 30 minutes.

  5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer. If desired, add salt and additional pepper to taste.