6 pounds dry white beans ( 3 1/2 qts.)
7 gallons ham or chicken stock
8 ham bones
2 3/4 cups shredded carrots (about 1 lb.)
4 1/2 c. finely chopped onions (about 2 lb.)
2 tsp pepper
2 cups all purpose flour
2 c. cold water
Rinse beans. Place in a large kettle with stock and ham bones; bring
boil. Reduce heat; cover and simmer for 2-3 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 additional water.
Makes 6 1/4 gallons