Cooking Lesson: Navy Bean Soup for 100In 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.
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
- Pick over and wash beans. (If beans are old, soak 3-4 hours prior to cooking.)
- 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.
- Remove ham bones. (Optional: Add one No. 10 can of tomatoes.)
- Add carrots, onions, and pepper. Simmer for 30 minutes.
- 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.
Labels: Cooking and food